Orange Torte

READY IN: 1hr 30mins
SERVES: 10-12


  • 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
  • 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)


  • 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.
  • 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.