Almond-Orange-Poppy Seed-Chocolate-Apricot-Ricotta Torte

Oh no, too many wonderful flavors all at once, make it stop!
How can they possibly taste good when they are all thrown together like that?
Surprisingly, they do. I don’t know how it is possible for each of those ingredients to come together in one dessert without them getting in a brawl and seriously injuring themselves, but somehow they all get along and bring out the best in each other.

The almond torte is refreshing and light, yet still a substantial dessert. It is both fruity AND chocolat-ey, but not too fruity, and not too chocolat-ey. The poppy seeds lend a bit of texture, while the ricotta keeps it moist and delicate.

Your guests will enjoy themselves while trying to identify the many flavors:

“Is that orange zest I smell?”

“Do I taste poppy seeds?”

“I detect a hint of almond, I do, I do.”

“These chocolate shavings are divine!”

“I taste apricot, but I don’t see it.
Where is it? Where are you hiding, little apricot?”

“And what makes this torte so moist? Why, it must be ricotta! I knew it!”

When you confirm all of your guests’ ingredient hypotheses, they will be delighted.
But not as delighted as you when your guests leave, and you slip into the kitchen for sliver after sliver after sliver of torte, and try to figure out what it is about this torte that is so delicious and different from other tortes, and why you want it in your mouth all the time.

Almond-Orange-Poppy Seed-Chocolate-Apricot-Ricotta Torte
~adapted from Jame Oliver's Jamie's Kitchen

Ingredients (all at room temperature)
1/2 cup butter
4 1/2 ounces almonds (Jamie uses hazelnuts; I couldn't find any)
3/4 cup sugar
4 large eggs, separated
zest of 1 orange (oh so easy if you own a microplane grater!)
3 tablespoons flour
4 1/2 ounces ricotta cheese
2 tablespoons poppy seeds
a pinch of salt
3 heaping tablespoons apricot jam (I used apricot and cherry)
1 3/4 ounces good quality dark chocolate, finely grates (another job for the microplane!)

Directions:
Preheat oven to 375 degrees F.
Butter or spray an 11-inch loose-bottomed tart pan and line with wax paper.
Toast almonds (or hazelnuts) on a baking sheet for about 5 minutes, until lightly golden and aromatic.
Allow them to cool, then 'whiz' them up in a food processor until you have a fine powder. Jamie says, "Be careful not to overwhiz."

Wash and dry the bowl of the food processor, then beat the butter and sugar until pale (alternatively, use a whisk). Add the egg yolks, one by one, and the orange zest.
Stir in the flour, ricotta, almond powder, and poppy seeds.
In a separate bowl, beat the egg whites and a pinch of salt until stiff. Fold them into the almond mixture. Pour the mixture into the tart pan and bake for 25-30 minutes, until a toothpick comes out clean and the top has some golden-brown color to it.
While the torte is cooling, cook the jam in a small saucepan with 4 tablespoons of water. Bring to boil and brush the glaze over the torte.
When the torte is cool, sprinkle the torte with the grated chocolate.
Jamie recommends serving with crème fraîche.