Inland Empire
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..::THOR::.. Citrus Dining Set @ Anthem
Details on the blog:
lime, lemon, tangerine, orange? I couldn't decide, so I made one of all :-)
For Macro Mondays, theme citrus
In clima favorevole, il limone fiorisce e fruttifica due volte l'anno. La fioritura dura almeno due mesi e il frutto maturo può attendere altri due mesi sull'albero prima di venir colto, il che favorisce una raccolta sistematica. La fioritura primaverile produce i frutti migliori, la cui raccolta dura poi tutto l'inverno, da novembre ad aprile o maggio. La seconda fioritura, a volte forzata nelle piantagioni commerciali, avviene in agosto e settembre, i frutti si possono raccogliere da maggio in poi, subito dopo quelli invernali. In condizioni favorevoli, un albero adulto può dare da 600 a 800 frutti all'anno.
Fonte Wikipedia
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Papilio demodocus, the citrus swallowtail or Christmas butterfly, is a large swallowtail butterfly common to Sub-Saharan Africa. After hatching from their egg, the caterpillar feeds on a few leaves on citrus trees before pupation.
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Not for macro Mondays
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Thanks for visit, comments and awards
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"Kumquat", anche comunemente chiamato "mandarino cinese".
Renato Pizzutti's photos on Flickriver
20200514_113840
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Citrushaus im Ansbacher Hofgarten
- Citrus House in the Ansbach Court Gardens -
Bitte keine Awards und Bildchen!
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Macro Mondays ..... Theme Citrus
Lemon ,lime and orange ............
Thanks for the views,faves and comments,very much appreciated .
Almond Citrus Cake
1 small to medium orange
1 lemon
¾ cup almond meal
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
½ teaspoon salt
1 ½ cups sugar
⅔ cup quality olive oil
Confectioners’ sugar
candied citrus slices
1.Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Cut the lemon and orange in half, and discard the pulp and seeds. Purée the fruits in a food processor. (Best done a day ahead.)
2.Set oven to 350 degrees, and grease a 9-inch spring-form pan.
In a small bowl, whisk the flour, baking powder and almond flour.
In a large bowl, combine eggs and salt. Beat until foamy. Beat in the sugar.
Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 55 minutes. Let cool, un-mold and dust with confectioners’ sugar and candied orange slices.
Candied orange slices:
3 Cups water
3 cups sugar
2-3 oranges, thinly sliced into rounds
1.Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices. (I weigh them down with a canning jar.) Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup.
Candied citrus slices can be stored in syrup up to 1 week.
Save syrup: You may add your favorite liqueur to it and drizzle some on the cake.
2.Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.
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