Orange Torte Recipe

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Orange Torte
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Ingredients
25
Count
Nutrition
941
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
  2. Whisk in butter, sugar, eggs and yolk until smooth.
  3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
  4. DO NOT LET BOIL.
  5. 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.
  6. For cake: Position rack in center of oven and preheat to 350F.
  7. Line bottom of 2, 9 inch round cake pans with parchment.
  8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
  9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
  10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
  11. Resift flours together.
  12. Gently fold 1/4 of meringue mixture into yolks.
  13. Scrape yolk mixture over remaining meringue with spatula, then sift 1/4 of flour over top and fold in.
  14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
  15. Drizzle butter over and gently fold in using 3-4 strokes.
  16. Pour into pans.
  17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
  18. Cool.
  19. To assemble: Loosen cakes from pans and peel off paper.
  20. Turn right side up.
  21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
  22. Arrange 1 layer, cut side up, on platter.
  23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
  24. Repeat 2 more times.
  25. Top with last layer, flat side up.
  26. Press gently to align.
  27. Wrap cake in plastic wrap and refrigerate overnight.
  28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
  29. Reserve 2/3s cup cream.
  30. Spread remaining cream smoothly over top and sides of cake.
  31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
  32. Garnish with candied orange peel, if you wish and serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 940.58 Kcal (3938 kJ)
Calories from fat 409.14 Kcal
% Daily Value*
Total Fat 45.46g 70%
Cholesterol 189.45mg 63%
Sodium 86.87mg 4%
Potassium 631.37mg 13%
Total Carbs 94.64g 32%
Sugars 17.41g 70%
Dietary Fiber 6.14g 25%
Protein 36.32g 73%
Vitamin C 10.1mg 17%
Vitamin A 2.1mg 71%
Iron 4.7mg 26%
Calcium 377mg 38%
Amount Per 100 g
Calories 782.66 Kcal (3277 kJ)
Calories from fat 340.44 Kcal
% Daily Value*
Total Fat 37.83g 70%
Cholesterol 157.64mg 63%
Sodium 72.28mg 4%
Potassium 525.36mg 13%
Total Carbs 78.75g 32%
Sugars 14.49g 70%
Dietary Fiber 5.11g 25%
Protein 30.22g 73%
Vitamin C 8.4mg 17%
Vitamin A 1.8mg 71%
Iron 3.9mg 26%
Calcium 313.7mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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