For the cake
Mix the grated almonds with the icing sugar, inverted sugar and grated calamondin orange rind. Place the egg whites in a separate bowl and mix without beating. Lightly mix in the baking powder and flour then add the sugar and almond mixture and, finally, the hazelnut butter. Bake at 180ºC / 356ºF for 25 minutes.
For the crystallized calamondin orange
Make a syrup with the water and sugar. Bring to a boil and add the oranges. Cover and simmer for three hours.
For the calamondin orange sorbet
Grate, then juice, the calamondin oranges. Mix the syrup with the glucose and gelatin, then add the juice and grated rind. Pour into a sorbet maker and freeze.
Break the cake into pieces and serve some on a plate. Pour over some of the syrup used for crystallizing the calamondin oranges and add a little powdered tea.
Chef's Remark:
"One of the great Spanish desserts is Santiago tart. It is surprising how well the almond flavors blend with calamondin orange, one of the citrus fruits grown by Santiago Orts at Viveros Huerto de Elche. An excellent winter dessert, full of taste and aromas."
Preparation by: Rodrigo de la Calle
Enrique Mendoza Moscatel de la Marina, by the Enrique Mendoza (DO Alicante) winery. This wine has a clear, transparent yellow color with greenish tinges. Its honey notes blend well with the calamondin oranges, balancing out any bitterness. It is both light and creamy, helping bring together the acidity and the sweetness present in the dish.
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