Imagine eating something so good your eyes roll back in your head and you can't help but sigh. It happens to me every time I make this sauce.
Although it's fantastic served warm over dairy-free ice cream or pound cake, the way I eat most of it is by the spoonful straight from the refrigerator.
Looking back at the two weeks I just spent in Spain, I remember eating way too many tapas and numerous pounds of Jamón Ibérico, but the one thing I didn't eat a lot of was dessert. Mostly because I was too full to even think about dessert but also most of the offerings were full of cream or butter.
While this cake isn't Spanish it was inspired by two of it's biggest crops; oranges and almonds. I'll admit this isn't your normal, "refined" cake. It has more of a rustic quality about it. The texture is coarse, it's not too sweet and it's slightly bitter from the orange peel, three things I find very appealing.
A few years ago the US Potato Board came to the magazine I was working for and showed us new techniques for baking, mashing and roasting potatoes in the microwave. I'll be honest, I was surprised the techniques worked as well as they did but the one that stood out for me was the mashed version. They went against "common sense" and didn't poke holes in them before nuking them.
Prepared in under 30 minutes, this dish is easy to prepare, easy on the budget and very easy on your waistline. It’s also easy to customize to your particular taste. Substitute orange marmalade for the apricot preserves, balsamic or apple cider vinegar for the red wine vinegar, minced garlic for the ginger; let your creativity flow.
If you haven't tried chipotle peppers this is a great dish to get you acquainted with them. Chipotles are smoked jalapeno peppers and are most commonly found canned in a spicy tomato sauce. They can be pretty spicy so start out with half of one first. To help reduce the heat a bit scrape out all the seeds.