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