Crunch for Italian CHRISTMAS {3 recipes}

Here a three very different holiday recipes which share a few things in common.
They are Italian based with a few influential spice twists and a crunchy bite.

Every year the sweet table invites the old…the new…and…
the dependable treats like my CHOCOLATE truffles.

Some desserts are staples, while others have been introduced through creative curiosity.
All are treats that cater to personal preferences in our family.

The one thing that unites us is how we seek texture.
Along with several aspects we desire in desserts, a delicate tooth crunch is essential.

Today, I'll share with you a few cherished family treats.

I'll begin with the simplest one which can be made ahead and stored for later nibbling.
A super easy roasted snack confection.

roasted Sugar n Spice Almonds

yields 2-1/2 cups / 400 grams

PRINTER version

 INGREDIENTS:
(American / Metric measures)

. 2-1/2 cups (400g) raw almonds
. 1 large (40ml) egg white

Coating:
. 1/2 cup (110g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1/2 tsp. (2.5ml) sea salt
. 1 tsp. (5ml) ground cinnamon
. 1 tsp. (5ml) ground cardamom
. 1 tsp. (5ml) pure vanilla extract




PREPARATION:
. Pre-heat oven to 300F/150C/Gas2. 
. Position the rack in the center of the oven.
. Use a non-lined, large baking pan.

1. In a medium bowl, whisk the egg white until very frothy. 

2. Add, toss and coat the almonds.  Set for only two minutes.

3. Add the remaining ingredients and fully combine.

4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes. 

5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a metal spatula.   BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further.
. Store them in an airtight, glass container and into the refrigerator.  They will stay fresh for a few weeks.

***

rustic Meringue Spice cloud pastry cookies
As light as air and tasty beyond expectation.

serves 12 medium (24 small) meringues

PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 large egg whites, room temperature

. pinch of sea salt

. 1/2 tsp. (2.5ml) pure Vanilla extract *

. 3/4 cup (165g) granulated sugar

. 1/4 cup (30g) confectioners' sugar

. 1/4 tsp. (1.75ml) ground cinnamon

* can be replaced by a flavoured liquor (1 tsp. / 5ml)

Add-ins:  (optional)

. 1/2 cup roasted, crushed nuts

. orange or lemon zest

. decorate: with sprinkled sliced almonds:

PREPARATION:

. Clean a large bowl with a paper towel and white vinegar.

. Pre-heat the oven to 225F/110C/0.5Gas

. Prepare a large, parchment lined baking pan.
. Position rack in the center of the oven.

1. Place the egg whites into the clean bowl to come to room temperature. 

Tip: for the process to go quicker, place another bowl filled with warm water to then hold the egg white bowl for a few minutes.

2.  Add the salt to the egg whites and beat on MEDIUM-HIGH speed with an electric whisk until very light, soft peaks appear. 

3. Add in the vanilla and keep beating while gradually adding in ONLY the granulated sugar and the cinnamon at first.  At the end, gradually finish with beating in the confectioners' sugar. 

4. Keep beating on HIGH speed for about 5 minutes until somewhat stiff and glossy peaks are achieved.

5. Optional: if using the add-ins, gently fold them in at this point.

6. Spoon 12 big dollops onto the prepared pan.

. BAKE for 1:30 hours (1 hour for smaller units.) Then, close the heat and let them rest with the oven closed for another 1 hour to completely dry.  Then, remove from the oven and cool completely on the pan.
. Store into an airtight container for no more than a week. These can also be frozen into parchment paper and into a freezer bag.

***

Last and certainly not least, the star of the table setting…
our traditional, slightly more sophisticated CICERCHIATA wreath.

This dessert is usually served during Carnival time in February…
however, my family adopted it for the Christmas sweet table.
An indulgence made of dainty, crunchy dough nuggets held together with flavoured honey.

I also wanted to make sure to let you know that I have tried making the baked version.
I unfortunately was very displeased with the result…
and my family had a hard time withholding their disappointment as well.
Not what you want to feel when you've dedicated yourself to the sweets table.
Therefore, as much as I hate frying, I plead with you to hold back from baking this time.

CICERCHIATA wreath
An indulgence made of dainty, crunchy dough nuggets
held together with flavoured honey…topped with candy sprinkles.

NOTE: if you don't feel like fussing so much, just make the dough balls bigger and…
turn them into another popular Italian dessert called: Struffoli.

serves 8-10 portions

PRINTER version

INGREDIENTS:
(American / Metric measures)

DOUGH nuggets:

DRY:
. 2-3/4 cups (390g) All Purpose flour
        (more or less depending on texture)
. 1/4 cup (55g) granulated sugar
. 1/2 tsp. (2.5ml) baking powder
. pinch of sea salt
. 1 medium Orange, finely zested
WET:
. 3 xLarge eggs (room temp.)
. 2 tsps. (10ml) pure Vanilla extract
. 4 Tbsps./ 2.2oz (60g) unsalted butter, melted, cooled
. 2 Tbsps. (30ml) dry White wine (room temp.)
    (or Sherry or Brandy, Vodka etc)

Honey SYRUP:
. 1 cup (250ml) mild, liquid honey
. 1/4 tsp. (1.25ml) ground cinnamon
. 1/2 cup (70g) lightly roasted almonds, coarsely chopped

Extras:
. For deep frying:  grapeseed or canola oil
. oil for the glass (if making a wreath)
. Candy sprinkles of choice
. Maraschino cherries, halved for garnish


PREPARATION:

Note: although this dough can be made into a food processor, I much prefer the traditional method.

1. In a very large bowl, whisk together all the DRY ingredients.  Then, make a well and add all the WET ingredients.  Whisk the center lightly to then gradually incorporate the flour mix. 

2. Within the bowl, knead by pressing into the dough with the hand's palm and then fold on to itself.  Turn a quarter of the way and repeat until flour has disappeared.  The dough should not be over-kneaded.  You'll need to achieve a soft, malleable texture.  

3. Form it into a thick rectangle of sorts and cover with plastic wrap.  Let it rest 30 minutes at room temperature under a cloth.

4. Later, prepare a parchment lined pan to hold the rolled out ropes.

5. Divide the dough into 16 pieces and roll into balls.  Then, one at the time, roll out each piece into a slim rope shape.  Place them onto the prepared pan by continuously covering them with the cloth to keep them from drying out.

5. Once all ropes have been made, place up to two ropes parallel to each other and cut into little nuggets.  Note: they will look somewhat like squares when you cut them. You do NOT need to roll them because they will puff up round once they fry.

6. FRYING (prepare the paper towel lined pan):  In a large saucepan, add about 4 inches/ 10 cm of frying oil.  Heat it on just a little higher than MEDIUM or more precisely 350F/180C.  First, test a small nugget of dough as it should sizzle upon contact and float to the top.  Also, make sure it fries up light golden without burning.

7. Now, place some of the dough nuggets with a good spacing.  Fry them until puffed up and lightly golden (about 1 minute or so).  Adjust the heat if the balls are frying too quickly.  Remove the fritters with a slotted spoon and transfer onto a paper towel lined plate.  REPEAT the process.  Let them rest while preparing the honey syrup.

. Assembly:

8. Generously oil the outside of a medium, straight-sided water glass and place it in the center of a round serving dish.

Honey syrup:

9. In a large saucepan, melt the honey on LOW-MEDIUM heat.  Remove the pot from the heat and with a sturdy spatula, quickly stir in the chopped nuts, cinnamon and the cooked dough balls until well coated.

10. Quickly spoon the honeyed balls around the glass.  Then, with lightly wet hands, shape the wreath by pressing it together.  Drizzle over any remaining honey.  Sprinkle the candies sparingly as well as placing the cherry halves.  Let it set for a least 4 hours before removing the glass.
...

Serve:  Preferably to be eaten as fresh as possible.  Lightly cover it with aluminium foil if waiting longer to serve. 

. It's best to use a serrated knife to slice the wreath or just rustically portion out servings.  Any remaining pieces can be stored into aluminium foil for a few days. 

This was certainly an enthusiastic posting…
bringing back all the memories of last year's sweet table.

Within the next few days, I'll be experimenting with a few cookies…
crunch all the way to the next family gathering.

Happy holidays to all and may the New year bring on everything that is good in this world.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Italian mini cake BOCCONOTTO - Bocconotti

Mini Italian cake specialties inspired from the Abruzzi region of Italy. 

Chocolate and almonds rise to the occasion with a blazing start to our newest year.

After dreaming of a winter snow trickle during Christmas...

a wonderland of white finally pounded earlier this week.

Our neighbourly snowman came out tall and proud to greet us.

Grateful for having these scenes right by our doorstep...

I thought to share our lovely eye candy.

  

This family recipe was originally memorable.

However, through the years my expectations have changed.  

With a few small modifications...

this recipe finally meets my sweet tooth through respectable tweaks ;o)

mini-Italian cakes

BOCCONOTTI ...in Muffin forms

 Mini cake specialties inspired from the Abruzzi region of Italy. 

Makes 12 muffin type cakes  

...or if you have the moulds...it will yield about ~ 20 Bocconotti tartelettes


PRINTER VERSION

Note: I have come back to re-vamp this recipe.  
I also prefer to follow the Metric measures.
However, the American measures come out pretty darn close.

 

INGREDIENTS:
(American / Metric measures)

DOUGH - 'Pasta Frolla':
(aka Sweet Short crust pastry with oil)
. 6 xLarge egg yolks       
. 7 Tbsps. (105g) granulated sugar
. 3 Tbsps. (45ml) e.v. Olive oil
. 3 Tbsps. (45ml) grapeseed oil   
. 1-1/2 cups + 1 Tbsp. (213g) All Purpose flour

FILLING:
. 6.2 oz. (175g) lightly roasted almonds       
. 6.2 oz. (175g) bittersweet chocolate, chopped   
. 12 Tbsps. (180g) granulated sugar
. 1/4 tsp. (1.25ml) ground cinnamon spice
...
. 6 xLarge egg whites
. pinch of sea salt
…
. 1 medium orange, finely zested
. 2 tsp. (10ml) Grand Marnier (or other Orange liquor)
…
. Dusting of icing sugar (optional)

PREPARATION:

Pastry Dough:

1. In a large bowl, beat the egg yolks and the sugar until foamy and creamy.  Then, beat in the oil(s) for a few minutes more.
2. Gradually sift in the flour.  Only keep beating until all traces of flour have disappeared.
With a spatula, finish combining by then scraping the dough onto a plastic wrap.  Refrigerate, covered for about 1 hour or up to 24 hours.  Note: If  for more than 1 hour, you will need to soften the dough slightly by removing it from the refrigerator about 30 minutes before using it.

Filling: (can be made ahead)

3. Meanwhile, prepare the filling.  Put the first 4 ingredients into a food processor and grind together finely.  Set aside.
4. In another large bowl, whisk the egg whites with a pinch of salt until stiff (not dry) peaks.
5. Fold the chocolate-almond mix gently and gradually into the beaten egg whites without deflating them.  Add the orange zest and liquor last.

. Oil the muffin pan surface and cavities generously. 
. Position the rack in the center of the oven.
. Pre-heat the oven to 350F/180C/Gas4. 

Assembly:

6. Weigh the pastry dough and divide equally to roll them out into the size of ping pong balls.  Use your fingers to press each ball into and against the edges of each cavity.  Place pan onto a baking sheet and then fill each cavity evenly with the filling.

 

. BAKE for 27 minutes.  
Adjust timing down about 5 minutes if baking with the special tartelette moulds. 

. Once removed from the oven, cool them completely on a rack.  
When cool, remove them very gently with a sharp edge.

 

They can be dusted with icing sugar.  

Store them in an airtight container for about a week or freeze them wrapped...

within parchment paper and into a freezer bag for about three months.

 

After some holiday binges, this shared treat may not be best for a weight loss management...however, in great moderation...why not keep these treats at hands reach to celebrate the New year ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

BEETroot Feta Basil Almond PESTO sauce

Beat the blues with bright BEET roasted Almond Basil Pesto.

Some call this radical.  I call it ridiculously delicious.

For a few minutes, I had put my ‘Foodie’ hat aside.

As an Interior Designer...

I would have been more inclined to keep admiring this stunning colored pesto.  

I was also very tempted to dip my paintbrush and make a magnificent ‘tableau’ with it.

Alright, back to why I needed to share this latest pesto sauce creation ;o)

Five pounds of BEETS were offered on sale for a pittance.

Was I going to use all of these finger staining treats?  

Short of golfing down a few of my Mother-in-laws pickled beets...her 'sweet red carrots...
I was never really inclined to make anything with beets.  

Actually...does roasting, slicing them and decorating a dish count?  

Baked COCONUT Maple Syrup SHRIMP    

Hmmm...I felt a challenge coming on.  I had read about the crispy 'latkes' pancakes which I'll definitely be making soon.  A few versions of beetroot pesto sauces were among us beet enthusiasts.  Also to my surprise...a beetroot ice-cream was created as a truly unique palate cleanser.   I certainly was not going to let this possible culinary adventure pass me by.  The added bonus...this bag of beets was at a crazy low price.  How could I go wrong?!?

While at the cash register, I admit to having felt an internally, nervous grin.  I could already hear my Hubby's comments about overwhelming myself with more than I could consume.  The time dedicated in the kitchen lately had slimmed down since our house move.  He sure knows how to indirectly poke at that pressure pedal.  I knew that I would have to hold myself accountable for every last beet to turn into something special.  

Smoked salmon was the perfect compliment with this lusciously smooth, contrasting beetroot pesto.

I also knew there wasn't  going to be a competition with my MIL's pickled 'red carrots'.  

I would never dare take that away from her ;o)

Time to look for inspiration...

I turned to our talented food bloggers and turned on the creative beet juices.

With all these beets, I figured, the worse thing that could happen was to increase my intake of salad. Surely the added benefit of the healthy beet would help burn that excess lingering around my abdomen since the last decade.  

My mid-40's are proving very challenging in the jean fitting department.  It seems, that although I've been eating a little less...exercising more...and keeping my cortisol level in check...the pounds have still been sneaking up on me.  

Oh well, since Mom expressed her... "You know my daughter" moment...and "It also started to happen to me at around that age"...I feel so much better knowing I'm not alone.  Not!  Thankfully, I console myself knowing that all turned out fine for her eventually...she looks great for her young years.  Something to look forward to ;)

Lately, it happened again when my friend iterated the same speech about me getting my first pair of reading glasses.  Yikes, now I'm really all grown up!  Time to get back to what keeps me young at heart...developing and creating concoctions in my 'cucina'.

First off, I wanted to come up with easier ways to roast beets without...

fussing around with covering every single one with foil.  

Well, two things came to mind.  

The first one was to use my garlic roasting method with my handy muffin pan.

The second...call it: my very lazy method...was used for the much smaller beets.

Both methods were great and will be used from now on...how clever of me ;o)  

My laziness had to serve somewhere...

especially when there were so many other things to do.  

Did I ever mention, how guilty I feel wasting time?  

Chop, chop, the almonds needed some roasting...my pasta dish was waiting.

BEETroot Feta Basil Almond
PESTO sauce

yields 4 small glass jars...about 4 cups (500ml)

Click HERE for PRINT version

INGREDIENTS:

(American / Metric measures)

.  8 small-medium Beets, roasted *

.  3/4 cup (100g) Feta cheese,  (lightly salted  preferred: Egyptian or Bulgarian variety)

. 4 oz. (110g)  Almonds, roasted **

. 1 cup (20g) fresh Basil leaves, loosely packed

. 1 cup (250ml) e.v. Olive oil (plus a little more for the top protective layer)

. 1-1/2 tsp. (7.5ml) ‘Fleur d‘ail‘ (or 1 large garlic clove)

. 1-1/2 tsp. (7.5ml) sea salt (put less if Feta cheese is very salty)

. 1 tsp. (5ml) dried Tarragon (optional)

Notes:

* BEETS...roasting:

. 1st Method: Wash and pat dry the beets.  Pre-heat oven to 375F/190C/Gas5.  Place the beets in cupcake paper liners and into a muffin pan.  Cover with aluminium foil.  Seal tightly in order for steam not to escape.  Place the pan on the bottom rack for 45 minutes.  Once out of the oven, let it rest under the foil for about 30 more minutes before peeling.  They need to cool before using them in the recipe.  

. 2nd Method: Wash and pat dry the beets.  Pre-heat oven to 375F/190C/Gas5.  Roast them in enough foil to cover the inside of the pan as well as the beets.  Seal tightly in order for steam not to escape.  Place the pan on the bottom rack for 45 minutes.  Once out of the oven, let it rest under the foil for about 30 more minutes before peeling.  They need to cool before using them in the recipe. 

. 3rd Method (for those who are rushed): Use the Microwave to 'nuke' them on Hi for 5 minutes and then place them into the roasting pan to continue roasting them for about 20 minutes or so.  This method cuts the roasting time in half. 

** ALMONDS...roasting:  

Pre-heat oven at 350F/ 180C /Gas 4.  In a medium size baking pan, roast the almonds on the bottom rack of the oven for about 13-14 minutes.   Completely cool before using.  

PREPARATION:
...Before you begin:

1. It’s best that the almonds and beets have been roasted and cooled prior to making this pesto sauce.  If not...follow the directives mentioned above. 

2. Prepare the fresh basil leaves by carefully washing and towel or spin-drying them well.

...In a POWER blender:

3. Place the basil leaves first, followed by the oil and then the rest of the ingredients.

4. Afterwards, pulsate the ingredients several times before going ahead with a strong blitz action.  Blend until creamy smooth. 

5. Pour the pesto into individual small glass mason jars and finish the top with a light film of olive oil.

. These jars will do very well in the freezer for up to one year.  In the refrigerator, it will keep one week.  Tip: make sure that after every use, the jar’s interior exposed sides get a proper paper wipe and that there's always enough oil to cover the surface.  This will aid in preserving it for an extended use.

This Beetroot PESTO is quite interestingly versatile:

. Into a dressing for salads as well as dips and spreads.   

. Meat and fish dishes would be complimented with these flavours.  

.Tossed with steamed and grilled vegetables dishes...especially potatoes.  

. Of course, any type of pasta dish would reign supreme as an entrée or main meal.  

. Soups would benefit not only by a unique flavour...it would liven up any facial expression.

The creation of this pesto sauce far exceeded my expectation.  

Hubby, was actually thrilled with this new delectable addition to our repertoire.

Now, I’m really enthusiastic about my experimentation with this colorful, bold vegetable.

I’m thinking...maybe dare myself to actually make beetroot ice-cream?!?

Until next time, have a memorable week.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

A few related recipes that may be of interest to you:

- 2 Herbs roasted Nuts Tomato PESTO

- PARSLEY sun-dried TOMATO PESTO

- CLEVER on ROASTED GARLIC cloves

- ROMESCO SAUCE goes ITALIAN my way

ORANGE spice ALMOND flourless cake

Subtle sweetness extracted from Navel oranges...

found their way into a distinctive flourless almond cake.

This delightful cake was assembled with orange compote and almonds.

The addition of perfectly paired spices was enhanced by...

a spirited boost from an orange-based liquor.

***

In most parts of the Asian culture...

the ORANGE is apparently one of the most common food offerings.

It symbolizes a form of prayer as well as a wish for good fortune.

Considering our Japanese friends are in an incredible life challenge...

they are certainly in need for physical as well as symbolic offerings.

Therefore, I thought of dedicating my flourless Orange Almond torte to them.

A little trivia:

The orange that's not really an edible fruit?

Do you know this to be True or False?

In many of Japan's store counters...

Orange balls are displayed for reasons that have nothing to do with being edible.

These balls are filled with orange paint and are used as anti-theft deterrent devices.

At any time the store clerk notices some ‘perp’ trying to get away with any goods...

they whip the ball at their body so that they could later be later identified by the authorities.

***

 

Do we tend to take the orange for granted?

I think we sometimes do.

In most places, especially in N. America, it's fairly priced and readily available.

This was the case lately at my fruit market.

Some Navel oranges were looking and smelling mighty fine indeed.

There was a promotion applied on a volume purchase.

Off to the cash register I went with my case of oranges.

Primarily cultivated in Brazil, California, Arizona, and Florida...

the NAVEL is certainly one of the most popular of the oranges found in our markets.

Some may also relate to the navel as the Washington, or...

the 'Bahia Navel', named after the orange tree planted at a monastery near Bahia in Brazil...

as well as the 'Riverside', named after the first American cultivation place in Riverside, California.

Many confuse the Navel with the Valencia orange...so here's a way to differentiate them:

. Navel oranges have thicker skins and are sweeter tasting.

. Valencia oranges do not have the human looking belly-button aspect at their tip.

. Navel oranges are seedless and are much easier to peel and segment.

Here's how I seek out the best from the navel orange:

. Pick the fruit with the smallest navel.  Since the larger navels signify that they were picked overripe, they will certainly not last as long.

. Select the oranges unblemished and shiny skinned and should feel somewhat heavy.

. Remember, that oranges, unlike some other fruits, do not improve over time.

Here's the way I found that the oranges store best:

Place unblemished oranges along with an absorbent paper and into a plastic bag. Twirl the bag loosely and tuck the bag's tip underneath.  Store into the refrigerator.  This way, the moisture will not be dried out from the unprotected skin.  I manage to keep them fresh a lot longer this way.

I for one, love the sweetness of this fine orange, especially the navel variety.

At this time of year, I'll have at least one every day or so.

I've never taken oranges for granted...

so much so that I'll use up every part of the fruit.

As you'll read further into the recipe:

. the orange zest was used.

. the orange's juice was cooked out.

. the strained pulp was completely integrated for this cake.

ORANGE spice ALMOND torte cake

flourless orange and nut delight

serves 10-12 persons

note: Since every morsel packs a big punch...its best to slice smaller portions.

Click HERE for a PRINTER version of this RECIPE

INGREDIENTS:

(American / Metric measures)

Part 1 - Orange compote:

. 6  large Navel oranges

. 1/2 cup (110g) brown sugar, packed

. 1/4 cup (60ml) water

. 1/4 cup (60ml) Grand Marnier liquor *

Part 2 - Cake batter:

. 1 cup (210g) granulated sugar

. 3 cups (390g) almonds (ground with skin)

. 1 tsp. (5ml) baking powder

. 1/4 tsp. (1ml) sea salt

. 1 tsp. (5ml) ground cinnamon spice

. 1/2 tsp. (2.5ml) ground cardamom spice

. 1 orange, finely zested

. 2-1/2 cups (625ml) orange compote (part-1)

. 6 xLarge eggs

* Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.

VARIATIONS:
Other Sweetener...using HONEY instead of sugar in the cake batter:

. Replace the sugar with 3/4 cup (175ml) of raw non-filtered HONEY.

. Just make sure to reduce the orange compote by 1/2 cup (125ml).

. Also, add an extra 1/2 tsp. (2.5ml) baking powder.

. Lower the oven temperature by 25F/4C
Other NUT variations:

Almonds can be replaced by Walnuts, Pecans as well as slightly roasted hazelnuts (filberts).
Other aromatic SPICES that pair nicely with oranges and nuts:

. Anise star, Clove and Ginger. Use quantities according to taste.

PREPARATION:

Use a 9 inch (22-23cm) spring form cake pan onto a baking pan to avoid possible spill.

Later: Pre-heat the oven to 375F/190C/Gas5

Position the rack in the center of the oven.

Part-1...Orange compote:
...Making the orange pulp compote (a day ahead is best):

1.In a medium saucepan, cook down the oranges along with the sugar and water on MEDIUM-HIGH heat. As soon as a boil has surfaced, lower the heat to a very light simmer (one notch above the low setting).   Place the lid onto the saucepan and simmer for 30 minutes.  Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes.  Afterwards, turn the heat off and leave it cool for another 30 minutes.
2. Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote.  Make sure all liquid syrup is strained.  This usually takes about 15 minutes.  Refrigerate until ready to use.    Set aside the orange pulp temporarily if making the cake the same day or refrigerate if making the cake the next day.  Note: Reserve the strained orange syrup for further reduction into a thicker syrup...or better yet, go ahead and make fabulous tasting Mimosa style drinks.

Part-2...Making the cake:
...Prepare the baking pan:

. Butter the spring form pan and line the bottom part with a cut-out circle from parchment paper.  Set aside onto a (non-insulated) baking cookie sheet.

...Dry mixture:

1. With the aid of a food processor, pulse together the almonds, sugar, baking powder, salt, spices  and zest.  Remove these ingredients into a large bowl and whisk.  Set aside.

...Wet mixture:

2. In the same blender or food processor, place the orange pulp along with just 2 eggs. Process until smooth.

...Combining BATTER:

3. Incorporate the wet mix into the dry mix. Go back to the blender and whip the remaining 4 eggs until double the volume is achieved.  Pour these beaten eggs also into the well's cavity of the dry mix.

4. With a spatula, gently fold and blend the wet and dry mix together until batter is well combined.  Do not over-mix. Pour the batter into the prepared spring form pan.

...Baking:

5. Bake for about 55 minutes if baking in a dark pan or 60 minutes in a lighter pan.

6. Remove the cake pan from the oven.  Place on wire rack to completely cool (at least 3 hours).

7. Before unclasping the cake pan, run a knife around the perimeter.  Place a plate on the surface and flip it over.  Now, unclasp the cake pan. Remove the bottom part with its paper liner.  Place your chosen serving dish and flip it over once more to reveal the final result.



...Decoration (optional):

. Sift and spread some powdered sugar over the cake with an optional decorative stencil.

If you're wondering where I got this stencil...I designed and cut it out from a thin cardboard.   This is surely an inexpensive way to make your cake unique.

...Serving and Storing:

If you can imagine, this cake gets even better as every day passes.  The intense flavours have enough time to blend with each other in order to give you a smooth morsel of this delicious torte every time.

It keeps well at room temperature for 2-3 days. Refrigerate for up to 1 week, take out and serve at room temperature or better yet, warm up the cake on very low heat in the oven as your home will get that wonderful aroma once again.  This torte also freezes very well for up to 1 month.  Package it in a parchment paper and then slip into an airtight freezer plastic bag.  Serve and enjoy.

***

Add a festive cooler to your brunch table.

Break out the bubbly.

This sumptuous spirited Orange syrup was blended...

with some seltzer water for a very refreshing...

MIMOSA splendour.
For every glass, pour 2 oz. of homemade Orange Grand Marnier syrup
along with 1 oz. Grand Marnier and 6 oz. of seltzer water.
Add two ice cubes and garnish with a strawberry or a slice of orange.

I desire to convey to our Japanese friends, my heart-felt wishes towards a speedy recovery, as well as health and stability as soon as possible. 

I truly admire your courage.

For the rest of my readers...
I do hope you have a great week as well as have a chance at...
baking this wonderful, aromatic orange - nut cake.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

More CAKE torte RECIPES that may interest you:

- APPLE cranberry SAMBUCA maple torte cake

- Chocolate Almond TORTA CAPRESE flourless cake

- Chocolate CRANBERRY Cointreau torte cake

- CLEMENTINE CHOCO NUT flourless torte cake

- Citrus Chocolate Coconut Ginger Nut flourless torte cake

- FIG and NUT torte cake and Gluten Free

- PEACH berry Grand Marnier torte cake

- PINEAPPLE SPICE reversed CAKE torte