ORANGE TORTE
Make and share this Orange Torte recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- For orange curd: Mix juices with cornstarch in saucepan until dissolved.
- Whisk in butter, sugar, eggs and yolk until smooth.
- Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
- DO NOT LET BOIL.
- Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
- For cake: Position rack in center of oven and preheat to 350F.
- Line bottom of 2, 9 inch round cake pans with parchment.
- Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
- Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
- Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
- Resift flours together.
- Gently fold ¼ of meringue mixture into yolks.
- Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
- Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
- Drizzle butter over and gently fold in using 3-4 strokes.
- Pour into pans.
- Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
- Cool.
- To assemble: Loosen cakes from pans and peel off paper.
- Turn right side up.
- Using long, serrated knife, halve cakes horizontally to make 4 layers.
- Arrange 1 layer, cut side up, on platter.
- Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
- Repeat 2 more times.
- Top with last layer, flat side up.
- Press gently to align.
- Wrap cake in plastic wrap and refrigerate overnight.
- Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
- Reserve 2/3s cup cream.
- Spread remaining cream smoothly over top and sides of cake.
- Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
- Garnish with candied orange peel, if you wish and serve at room temperature.
TORTA DE LARANJA ( ORANGE TORTE )
A rather unique twist on a jelly-roll - no flour & no filling. It's described as a rolled pudding rather than a rolled sponge cake & it makes it's own filling. Clever little torte ... Once baked, this pudding will be slightly less than 1/2-inch in height and very fragile. Found on a website with recipes from Portugal. Cook time does not include 3-4 hours standing time (the torta, not you ;-) so plan ahead. Posted for Zaar World Tour 2006.
Provided by SusieQusie
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
- With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
- As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
- While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
- The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
- With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
- To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
- To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.
Nutrition Facts : Calories 519.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 324.9, Sodium 126, Carbohydrate 99.3, Fiber 0.3, Sugar 97.9, Protein 9.8
RHUBARB-ORANGE ANGEL FOOD TORTE
This pretty torte is the perfect dessert for when company comes! And it's so simple-just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries. -Sheila Long of Elmwood, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Prepare cake and bake cake according to package directions, using a 10-in. ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. , Meanwhile, in a small saucepan, combine the rhubarb, raspberries, sugar, 4 tablespoons orange juice, orange zest and ginger. Cook, uncovered, over medium heat about 7 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Split cake into three horizontal layers. Place the bottom layer on a serving plate; spread half of the rhubarb mixture to within 1/2 in. of edges; repeat layer. Top with the third layer. Frost top and sides with whipped topping. Garnish with raspberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 215 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE DREAM TORTE
Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.
Nutrition Facts : Calories 193 calories, Fat 9g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 4g protein.
PORTUGUESE ORANGE TORTE
This is a wonderful dessert that is basically an egg crepe rolled up, jellyroll style. Bake time includes cooling time of 3 hours. I have made an orange curd filling to put in this, but it tastes wonderful, just as it is, topped with whipped cream. It works well as a breakfast treat, too.
Provided by Dragonfly AZ
Categories Dessert
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
- With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
- Stir in orange juice, rind and cinnamon.
- Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
- While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
- When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
- Let stand, covered by the towel for about 3 hours, or until slicing and serving.
Nutrition Facts : Calories 214.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.5, Carbohydrate 46, Fiber 1.2, Sugar 41.8, Protein 3.5
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
ORANGE ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM
This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
- Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
- Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
- Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
- Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
- Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Orange sauce makes about 1 1/4 cups.
RASPBERRY ORANGE TORTE
Guests are sure to be dazzled by this super-moist dessert from our Test Kitchen that's ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange zest. Fold in whipped cream. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving.
Nutrition Facts :
PASSOVER CHOCOLATE ORANGE TORTE
I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!
Provided by coconutty
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
- Beat egg yolks with 1/2 cup sugar until very thick.
- Add chocolate, orange juice and rind; beat to combine.
- In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
- In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
- Gently fold in chocolate mixture into beaten whites.
- Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
- Prepare the filling:.
- Melt preserves; stir in orange sections.
- Cool for 5 minutes.
- Prepare the chocolate glaze:.
- Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
- Run a knife around edge of pan; remove cake from pan.
- Slice cake in half horizontally.
- Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.
Nutrition Facts : Calories 414.8, Fat 22.1, SaturatedFat 8, Cholesterol 141, Sodium 67.4, Carbohydrate 55.1, Fiber 5.3, Sugar 34.2, Protein 9.6
ORANGE CREAM TORTE
A creamy blend of orange juice and frozen yogurt thickened with unflavored gelatine is chilled in a pan lined with ladyfingers for a luscious dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Combine gelatine and sugar in medium saucepan. Gradually add water, stirring until well blended. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended. Refrigerate until mixture mounds slightly, stirring occasionally. Set aside.
- Cut ladyfingers in half crosswise. Stand 23 halves, cut-ends down, around side of 9-inch springform pan. Line bottom of pan with remaining ladyfinger halves. Spoon thickened gelatine mixture into prepared pan. Refrigerate 3 hours or until gelatine mixture is firm. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate. Refrigerate until ready to use.
- Loosen and remove rim of pan. Arrange oranges on top of torte. Cut into 8 wedges to serve. Store leftover torte in refrigerator.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE ORANGE TORTE
This is a super yummy, dense, rich, chocolate cake (it is almost like fudge). Although it is awesome just as a slice I think it is perfect with ice cream! It reminds me of the fudge chunks you get in high end ice creams. There is a very mild orange taste that could easily be changed if it's not your thing. Add your favorite topping (whip cream, coulis, whatever!)
Provided by GlutenFreeKitten
Categories Dessert
Time 13h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Line bottom of 9 inch spring form pan with wax paper and set aside.
- In top of double boiler over hot water, melt together butter, chocolate, sugar and orange juice. Stir to blend. Remove from heat and stir in orange liqueur. Let cool.
- Mix in eggs 1 at a time. Pour into prepared pan. Bake at 350 for 40 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic and refrigerate for at least 12 hours.
Nutrition Facts : Calories 437.6, Fat 40.4, SaturatedFat 24.5, Cholesterol 166.8, Sodium 205.4, Carbohydrate 22.8, Fiber 4.7, Sugar 14.3, Protein 7.2
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