{"id":7595,"date":"2020-03-04T09:00:27","date_gmt":"2020-03-04T16:00:27","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=7595"},"modified":"2026-09-02T10:58:38","modified_gmt":"2026-09-02T17:58:38","slug":"torta-all-arancia","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2020\/03\/04\/torta-all-arancia\/","title":{"rendered":"Torta all’Arancia (Orange Polenta Upside-Down Cake)"},"content":{"rendered":"

March 4, 2020<\/strong><\/span><\/p>\n

Italy is lavished with citrus, more so in Southern Italy than Northern Italy.\u00a0 Even in Tuscany, though, families traditionally use a limonaia to winter-over lemon trees grown in pots.<\/p>\n

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Potted lemon trees at a house in the village of Benabbio in Tuscany.<\/span><\/strong><\/figcaption><\/figure>\n

Citrus fruits feature prominently in Italian cuisine, especially in Southern Italy.\u00a0 Calabria is responsible for about 25% of the citrus fruit produced in Italy.<\/p>\n

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A very short list of Italian foods that contain, or are made from citrus includes the famous limoncello liqueur and its orange-based cousin, arancello; panettone that is traditionally made with candied citron; lemon sorbetto (sorbet); an array of marmalades and jams; candied citrus peels of various types eaten as sweetmeats, sometimes coated in chocolate, as well as diced and incorporated into cakes; citrus salads, including an amazing Sicilian salad of oranges, fennel, onions and black olives; and the endless dishes where lemon juice is the basis of a pan sauce or salad dressing or, in lesser quantities, perks up other flavors without making itself known.<\/p>\n

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A rustic limonaia at a home in the village of Benabbio in Tuscany. It may be simple but it works beautifully.<\/span><\/strong><\/figcaption><\/figure>\n

Bergamot, most of which (and certainly the highest quality) comes from Calabria, is the defining flavor of Earl Grey Tea.\u00a0 It is also used in an array of cosmetics and fragrances.<\/p>\n

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Maestro Paolo Caridi teaching a class at the Italian Culinary Institute.<\/span><\/strong><\/figcaption><\/figure>\n

Bergamot is also one of several citrus fruits used by Maestro Paolo Caridi<\/a> to concoct the scrumptious citrus flavoring he uses in some of his pastries.\u00a0 I\u2019m itching to find a source of bergamot, which I understand grows in Palm Springs, California, to make a batch, having gotten his formula when I studied at the Italian Culinary Institute<\/a>.<\/p>\n

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Being surrounded with citrus at our home in Palm Springs, I try to find ways to use the bounty.\u00a0 It took me a while to come up with an orange cake (torta alle arance) that was everything I though an orange cake should be: a moist, not to sweet cake with a sturdy crumb and a distinct orange flavor.<\/p>\n

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A potted lemon tree on Great Aunt Fidalma’s terrace in Tuscany.<\/span><\/strong><\/figcaption><\/figure>
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Torta all'Arancia (Orange Polenta Upside-Down Cake)<\/h2>\n
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Instead of cutting the oranges in slices, you can supreme them if you prefer the look of sections rather than slices. If possible, use the metric measures for the best results.<\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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