Best 2 Orange Cranberry Torte Recipes

Indulge your taste buds with a culinary masterpiece that combines the vibrant flavors of orange and cranberry in a delightful torte. This delectable treat is not just a dessert; it's an experience that tantalizes the senses and leaves you craving more. The zesty orange curd filling, nestled between layers of moist sponge cake, bursts with citrusy goodness, while the tangy cranberry sauce adds a layer of tartness that perfectly complements the sweetness of the orange. Topped with a delicate layer of whipped cream and garnished with fresh cranberries, this torte is a feast for the eyes and the palate. The recipe also includes variations, such as a gluten-free crust and a vegan filling, ensuring that everyone can enjoy this delightful dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING

Christmas Cranberry, Pear and Walnut Torte with Cream Cheese-Orange Frosting image

Categories Cake Food Processor Mixer Cheese Dairy Egg Fruit Nut Dessert Bake Christmas Cream Cheese Cranberry Orange Pear Walnut Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 15

Ingredients

2 3/4 cups chopped toasted walnuts
1 cup all purpose flour
1/2 cup plain dry breadcrumbs
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
6 large eggs
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted, lukewarm
1/2 cup fresh or frozen cranberries
Cream Cheese-Orange Frosting
Poached Pears with Cranberry Puree

Steps:

Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.

ORANGE CRANBERRY TORTE

Orange Cranberry Torte image

Around the holidays 45 years ago, a friend gave me this recipe; it's been a favorite ever since. -Bertha Palamar, Fulton, New York

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup sugar
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped dates
4 teaspoons grated orange zest
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

Steps:

Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; set aside., In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the walnuts, cranberries, dates and orange zest., Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 269 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

For a gluten-free option, use a gluten-free flour blend or almond flour.
If you don't have a food processor, you can finely chop the oranges and cranberries by hand.
If the cranberry sauce is too thick, add a little water or orange juice until it reaches the desired consistency.
Be sure to grease and flour the springform pan well to prevent the torte from sticking.
Bake the torte until a toothpick inserted into the center comes out clean.
Allow the torte to cool completely before serving.

Conclusion:

This orange cranberry torte is a beautiful and delicious dessert that is perfect for any special occasion. The combination of sweet oranges, tart cranberries, and creamy filling is sure to please everyone at your table. With its stunning presentation and amazing flavor, this torte is sure to be a hit.