Best 4 Orange Almond Torte With Orange Sauce And Marsala Cream Recipes

GLUTEN-FREE ORANGE ALMOND CAKE WITH ORANGE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
• In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
• In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
• To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

ORANGES IN MARSALA

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

JAMIE'S ORANGE AND ALMOND TORTE

Steps:

• Preheat the oven to 190 C or 375 F.
• Butter and flour a 9 inch springform cake tin.
• Beat the butter until it becomes pale and soft.
• Pour in the sugar and beat until light and creamy.
• Stir in the almonds and vanilla.
• Add the eggs one at a time, beating thoroughly before adding the next one.
• Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
• Spoon into the buttered cake tin.
• Bake for 30-35 minutes or until golden brown.
• Serve with creme fraiche and a drizzling of almond liqueur.

ORANGE CREAM TORTE

Steps:

• Combine gelatine and sugar in medium saucepan. Gradually add water, stirring until well blended. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended. Refrigerate until mixture mounds slightly, stirring occasionally. Set aside.
• Cut ladyfingers in half crosswise. Stand 23 halves, cut-ends down, around side of 9-inch springform pan. Line bottom of pan with remaining ladyfinger halves. Spoon thickened gelatine mixture into prepared pan. Refrigerate 3 hours or until gelatine mixture is firm. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate. Refrigerate until ready to use.
• Loosen and remove rim of pan. Arrange oranges on top of torte. Cut into 8 wedges to serve. Store leftover torte in refrigerator.