Lisa’s Gluten-Free California Orange Almond Tart
Based on Claudia Roden’s recipe, for pairing with my Rose di Verona tea
As the California Citrus fruits ripen on the trees, and oranges, mandarins, lemons and all things citrus are bursting and calling out to be indulged in, one of my favorite Valentine desserts is this Gluten-Free Orange Almond Tart recipe by Claudia Roden. I like to kick it up a notch and make it a bit more Italian by adding organic Orange and Almond extract, to really bring out the Amaretti-almond notes. Try pairing it with my Rose Di Verona tea blend, a chocolate orange hazelnut seductive tea blend, reminiscent of Italy’s almond, hazelnut and citrus orchards dotting the hill sides, with undertones of dark chocolate!
Lisa’s Gluten-Free California Almond Tart
2 large California naval oranges
6 organic free-range eggs
8 oz. blanched almond flour
1+ cup/ 8 oz. organic cane sugar (or combination of 1/2c. sugar and 1/4C. Stevia)
1 tsp. Organic orange extract
2 tsp. Organic almond extract
1 tsp. Aluminum free baking powder
FEATURED: Pink Asiatic Pheasant by Burleigh and Rose and Bee Cakeplate by Emma Bridgewater
How to make Lisa’s Gluten-Free California Orange Almond Tart
Brush a 9” springform* pan with melted butter.
Wash and boil the oranges whole (unpeeled) in water for 2 hours; topping up water as it boils down. Drain and Cool. Cut off ends, open in half and remove white pith in center. Place oranges in a food processor and puree into pulp ( with the peels).
Preheat oven to 375 degrees.
Whisk the eggs in a large bowl with balloon whisk. Add the orange puree, almond flour, sugar, extracts and baking powder, mixing thoroughly. Pour batter into the prepared tin.
Bake 1 hour.* Check, if still wet in center, add 5 minutes. Cool in tin.
(Sometimes I refrigerate at this point)
*note- if using an 11-inch tin, bake only 30–35 minutes.
When cool, release from tin and place on plate. Dust with icing sugar or decorate with layered fresh clementine slices, rose petals and pomegranate seeds. Cut into slices to serve paired with Rose Di Verona tea. Keeps in Fridge up to 2 days.
With dark chocolate embraces and exotic blood orange kisses, Rose di Verona™ swells with passion. Star-crossed lovers come together beautifully, joined by fragrant whispers of dried roses, and hazelnuts. It’s a lush, delicate blend inspired by one of Italy’s most romantic cities—after all, Verona is where Romeo poured out his heart to Juliet. If you can’t find a balcony of your own, curl up in your favorite chair with a cup of Rose di Verona™ and prepare to be swept off your feet.