Orange Butterscotch Torte |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 eggs |
1 1/4 cups sugar |
3/4 teaspoon almond extract |
1/4 cup flour |
1 cup chopped pecans or 1 cup walnuts |
1/4 teaspoon salt |
2 cups graham cracker crumbs |
1 teaspoon baking powder |
1 cup brown sugar |
1/4 cup butter |
1/2 cup frozen orange juice concentrate |
2 tablespoons flour |
1 beaten egg |
1 dash salt |
Directions:
1. Beat eggs for 5 minutes, gradually adding sugar.
2. Beat until soft peaks form.
3. Add Almond extract.
4. Sift flour, baking powder,& salt together.
5. Combine with crumbs.
6. Fold into egg mixture, half at a time.
7. Fold in nuts.
8. Bake at 325 for 30- 35 minutes in a 9x13 pan.
9. Orange Butterscotch Sauce: Bring to a boil.
10. Cook until thickened.
11. Stir consistency.
12. Cool slightly.
13. Put 2/3 of sauce on slightly cool torte;.
14. cool completely.
15. Whip 1 pint cream and spread on top.
16. Top with remaining 1/3 of sauce and swirl to to marbelize.
17. Refrigerate 8 hours before serving, so flavors blend.
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