Orange Almond Torte With Orange Sauce And Marsala Cream
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
61
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1/4 stick)1 cup
Sugar1 large
Egg2 large
Egg Yolk1 cup
All-Purpose Flour1 cup
Orange Juice (fresh)1 tsp
Ground Coriander2 large
Egg White1 cup
Whipping Cream (chilled)2 tbsps
Marsala (sweet)1.5 tbsps
Cornstarch1 tbsp
Orange Peel (grated)Directions:
1
Bring to room temperature before serving
2
For cake: Preheat oven to 375°F
3
Butter 8-inch-diameter springform pan
4
Line bottom of pan with parchment
5
Butter parchment; dust with flour
6
Beat 1/2 cup butter in large bowl until fluffy
7
Gradually add sugar, beating until blended
8
Add egg, then yolks, 1 at a time, beating well after each addition
9
At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally
10
Using clean dry beaters, beat whites in medium bowl until stiff but not dry
11
Fold whites into batter in 2 additions
12
Transfer to prepared pan
13
Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes
14
Cool cake in pan on rack
15
(Can be made 1 day ahead
16
Cover and let stand at room temperature
17
) Preheat oven to 375°F
18
Butter 8-inch-diameter springform pan
19
Line bottom of pan with parchment
20
Butter parchment; dust with flour
21
Beat 1/2 cup butter in large bowl until fluffy
22
Gradually add sugar, beating until blended
23
Add egg, then yolks, 1 at a time, beating well after each addition
24
At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally
25
Using clean dry beaters, beat whites in medium bowl until stiff but not dry
26
Fold whites into batter in 2 additions
27
Transfer to prepared pan
28
Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes
29
Cool cake in pan on rack
30
(Can be made 1 day ahead
31
Cover and let stand at room temperature
32
) For cream: Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form
33
Mix in Marsala
34
Dust cake with powdered sugar
35
Cut cake into wedges and serve with Orange Sauce and Marsala cream
36
Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form
37
Mix in Marsala
38
Dust cake with powdered sugar
39
Cut cake into wedges and serve with Orange Sauce and Marsala cream
40
For orange sauce: Whisk juice and cornstarch in bowl until cornstarch dissolves
41
Melt butter in heavy small saucepan over medium-high heat
42
Whisk in sugar, orange peel and orange juice mixture
43
Whisk until sauce boils and thickens slightly, about 4 minutes
44
Remove from heat and cool
45
(Can be made 2 days ahead
46
Cover and chill
47
Bring to room temperature before serving
48
) Orange sauce makes about 1 1/4 cups
49
Whisk juice and cornstarch in bowl until cornstarch dissolves
50
Melt butter in heavy small saucepan over medium-high heat
51
Whisk in sugar, orange peel and orange juice mixture
52
Whisk until sauce boils and thickens slightly, about 4 minutes
53
Remove from heat and cool
54
(Can be made 2 days ahead
55
) Orange sauce makes about 1 1/4 cups
56
Cover and chill