Orange Torte

"This is a lovely cake - very fresh tasting and pretty."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
25
Serves:
10-12
Advertisement

ingredients

  • Orange Curd

  • 34 cup fresh-squeezed orange juice (don’t take the easy way out and use store-bought – it won’t be the same)
  • 14 cup fresh-squeezed lemon juice
  • 2 teaspoons cornstarch
  • 12 cup butter, melted
  • 6 tablespoons sugar
  • 3 eggs, plus
  • 1 egg yolk, room temperature
  • Sponge Cake

  • 4 egg yolks, room temperature
  • 11 tablespoons sugar
  • 2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
  • 1 tablespoon hot water
  • 1 teaspoon vanilla
  • 34 teaspoon grated orange zest
  • 34 teaspoon ground cardamom
  • 8 drops almond extract
  • 5 egg whites, room temperature
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 12 cup sifted all-purpose flour
  • 12 cup sifted cake flour
  • 2 tablespoons butter, melted and cooled
  • For Assembly

  • 6 tablespoons orange liqueur
  • 1 12 cups whipping cream
  • 2 tablespoons icing sugar
  • 3 tablespoons candied orange peel (optional)
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes