Feeling Blue? Eat Italian Almond Torte with Blood Orange Compote

On February 9th, I published a post entitled "Fight February with Blood Oranges. Here's how it began:

It's February, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

Today, one month later, I'm returning to blood oranges and find that the same opening sentence will work again, just by changing the month.

It's March, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

See what I mean? Works just fine. This might also explain why I have seen so many blog posts lately about SAD (seasonal affect disorder) and creative dry spells and general feelings of ickiness. People are craving sunshine and balmy breezes and spring blossoms.



While I can't make the daffodils grow any more quickly, I can share a recipe for a refreshing Italian Almond and Orange with Blood Orange Compote that is sure to make you feel warm and happy. I created the recipe a few weeks ago and have since made it two more times. It's that good.

While this Italian torte bakes, your home will be filled with the bright scent of citrus. Since it's subtly sweet yet rich with almond flavor, it's ideal for pairing with a glass of Italian Vin Santo on a relaxing afternoon. It also makes a lovely formal dessert when dressed with a spicy compote of tart blood oranges soaked in honey, vanilla, cloves, and star anise.

Given that this is an Italian torte with Sicilian blood oranges (OK, they're San Diego blood oranges, but they're descendants of Sicilian ones), I'm sharing it with Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook who are hosting their second annual Festa Italiana. So enough about the torte. Let's mangia!



Italian Almond and Orange Torte with Blood Orange Compote
Serves 8-10
Print recipe only here.

Cake:
1 cup whole almonds
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup granulated sugar
1 stick (1/2 cup) butter, softened
3 large eggs
1/2 teaspoon pure almond extract
the zest of 1 navel orange
1/4 cup freshly squeezed navel orange juice (carton juice is fine too)

Blood Orange Compote:
1 1/4 cups water
1/2 cup plus 2 tablespoons honey
1/2 cup granulated sugar
2 teaspoons lemon juice
1 teaspoon pure vanilla extract (or half of a vanilla bean, split lengthwise)
4 whole star anise*
4 whole cloves
8 medium blood oranges, peeled and sliced into into sections


Position a rack in the center of the oven and preheat to 350 degrees F. Butter then flour an 8-inch round cake pan.

In a food processor, grind almonds until a fine meal forms (it's okay if there are a few bigger pieces; it adds to the texture).

In a small bowl, sift together flour, baking powder, and salt. Add the ground almonds.

In a medium bowl, using an electric mixer set on high, beat butter and sugar until light. Beat in the eggs. Add almond extract, orange zest, and orange juice; beat until batter is fluffy. Add the flour mixture to the egg mixture; reduce speed and beat until just combined. Pour batter into the prepared pan.

Bake for 35-45 minutes, or until the top is golden brown. When you insert a toothpick or cake tester into the middle it may come out slightly moist with little bits of cake clinging to it. That's OK. This is a super moist, dense cake. If, however, it is wet or jiggly, then it needs to be baked longer. Transfer the cake to a rack and let cool for 10 minutes. Invert cake onto the rack, then turn right side up.

Meanwhile prepare the blood orange compote. In a medium pot over high heat, combine water, honey and sugar; bring to a boil. Reduce heat to low, and add lemon juice, vanilla, star anise and cloves. Simmer, partially covered, for 20 minutes, or until a syrup forms. Add oranges and simmer 5 minutes more.

Note: The longer you simmer the oranges, the softer they will become. For firm orange slices, simmer no longer than 5 minutes; for softer slices, simmer up to 10 minutes. Any longer than tha, and the oranges will begin to break down. They will stay taste good, but their appearance won't be as attractive.) Serve slightly warm or at room temperature. Remove the star anise and cloves before serving.

Serve cake warm or at room temperature. Top each slice with a spoonful of blood oranges and drizzle with the syrup. If desired, garnish with orange zest curls and star anise; just make sure to remind your guests that the star anise are inedible!

Note: The cake can be made 1-2 days ahead and left on the counter top. However, it's best to make the oranges just prior to serving.

You might also like these Italian desserts:

Traditional Italian Almond Biscotti




Italian Pignoli (Pine Nut) Cookies




Tuscan Torte di Mele (Apple Cake)




For more on the history and culinary uses of blood oranges, check out my NPR article: "Blood Oranges: Change You Can Believe In."

Check out more delicious blood oranges recipes from other bloggers:
Blood Orange Sorbet from Cannelle et Vanille
Blood Orange Olive Oil Cake from Nook and Pantry
Blood Orange Marmalade from Cafe Lynnlu


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Fight February with Blood Oranges

It's February, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

Fortunately, I've got just the pick-me-up for you: blood oranges. From their blushed rind to their scarlet flesh to their tangy flavor, blood oranges are among the most dazzling of citrus fruits. Since their season runs from December to April, they're also at their peak right now.

So grab your scarves, rain boats, and winter coats, and get to the market today to purchase some blood oranges. Though there are three types sold in the U.S. -- moro, tarocco, and sanguinello -- you'll likely find moros in your supermarket since they're the most common blood oranges sold here.

Moros have a bright orange rind with a rose blush and deep crimson flesh. When you pierce into the flesh, you will see instantly why they're called blood, or sanguine, oranges. Anthocyanin, the same chemical that makes blueberries blue, gives the flesh their characteristic bloody color, which can range from pale scarlet to deep magenta, depending on the variety and stage of maturation. They're also packed with health-promoting antioxidants, vitamin C, fiber, and potassium, so they may even help ward off a February cold.

If you've never had a blood orange, then expect to be wowed. Like their appearance, their flavor is singular: the initial bite tastes like a subtly sweet orange infused with tangy red grapefruit; then slowly and deliciously, you experience, hints of sparkling cherries and sweet-tart raspberries.

Though blood oranges are grown in Mediterranean climates such as Italy, Spain, and California, you can savor them no matter where you live. With their rising popularity over the past several years, they are being sold in most U.S. organic markets and general supermarkets and can even be ordered online.

So treat yourself this February to some fresh blood oranges. Who knows, you may just forget all about those 5 inches of snow that need to be shoveled off of the driveway.



Tilapia with Zesty Blood Orange and Mango Salsa

Seafood and citrus wed beautifully. This vibrant and tangy blood orange and mango salsa brings out the best in pan-seared tilapia or any of several types of seafood, including halibut, cod, or shrimp.

Makes 4 servings

Print recipe only here.

2 blood oranges
1 small mango, peeled and diced
2-3 green onions, thinly sliced
the zest of 1 blood orange
1/2 teaspoon fresh minced ginger
the juice of 1/2 lime (about 2 teaspoons)
1 red or green jalapeño, finely chopped (the more the seeds, the hotter the flavor)
2 teaspoons each fresh finely chopped cilantro and mint
salt, to taste

2 teaspoons olive oil
salt and freshly ground black pepper
4 (4-6 oz) pieces of tilapia or other white fish such as halibut or cod

Using a sharp knife, peel the blood oranges, removing all bitter white pith. Working over a small bowl, cut between membranes to release sections. Add mango, green onions, orange zest, ginger, lime juice, jalapeño, herbs, and salt. I suggest adding the diced avocado just prior to serving the salsa to prevent it from being stained red by the blood oranges.

Heat olive oil in a large skillet over medium-high heat. Season both sides of fish with salt and pepper. Add fish to the pan; sauté until lightly browned and crisp on the outside and opaque on the inside, about 4-5 minutes per side. Place fish on a plate and top with a spoonful of salsa. Garnish with additional fresh herbs, if desired, and serve immediately.

Serving suggestion: Serve tilapia over a bed of whole wheat couscous with a side of steamed snow peas dressed with lemon juice and a splash of soy sauce.

Want to learn more about the history of blood oranges and how to cook with them? Then check out my latest NPR Kitchen Window article, "Blood Oranges: Change You Can Believe In." There you will find the following four recipes: Blood Orange and Mango Breakfast Parfaits, Wild Arugula, Blood Orange, and Prosciutto Salad, Mahi-Mahi with Blood Orange and Avocado Salsa, and Blood Orange Compote.

Also if you're looking for more healthy recipes, then check out GoHealthyGoFit, a great web site devoted to healthy living. Andrew, who runs the site, recently asked me to contribute a couple of healthy recipes, which you can check out here.


You might also like these winter citrus dishes:

Wild Arugula and Blood Orange Salad with Prosciutto




Pan Seared Sea Scallops with Kumquats




Coconut Lemonquat Tea Cake





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