Gluten-Free Spanish Tarta de Santiago (Almond Cake) with Caramelized Quince Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup (125g) ground almonds 1/2 cup (100g) granulated sugar 3 large eggs, room temperature 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup (60ml) orange juice 1 tablespoon orange zest For the caramelized quince sauce: 2 ripe quinces, peeled, cored and diced 1 cup (200g) granulated sugar 1/4 cup (60ml) water 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9 inch (23cm) round springform pan. In a large bowl, mix together the ground almonds, sugar, eggs, baking powder, salt, orange juice, and zest until well combined. Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack. For the caramelized quince sauce: In a medium saucepan, combine the quinces, sugar, water, and lemon juice. Cook over medium heat for 15 20 minutes or until the quinces are tender and the sauce has thickened slightly. To serve, place a slice of the cooled cake on a plate, drizzle with the caramelized quince sauce, and garnish with thinly sliced almonds.

Chef’s Insight

Tarta de Santiago is a classic Spanish dessert made from ground almonds and sugar, with a hint of orange flavor. The addition of caramelized quince sauce adds an elegant touch to this gluten-free version.

Notes

Be sure to use ripe quinces for the sauce, as they will caramelize better than unripe ones. You can also make the caramelized quince sauce ahead of time and reheat it before serving.