Jamies Orange And Almond Torte Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease two 8-by-2-inch round cake pans.
• For the cake:
• Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
• Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
• Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
• Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
• Divide the batter evenly between the prepared pans.
• Bake for about 30 minutes, until a cake tester comes out clean.
• Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
• Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
• To make the brittle:
• Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
• Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
• Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
• Mix with a wooden spoon just until the butter melts and the foaming subsides.
• Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
• Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
• Store in a covered container in the refrigerator until ready to use.
• To make the custard cream:
• In a heavy saucepan over medium- low heat, heat milk to barely simmering.
• Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
• Stir the heated milk into the egg mixture; return mixture to saucepan.
• Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
• Remove pan from heat; add butter and vanilla, stirring to melt the butter.
• Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
• Whip the cream and confectioners' sugar until stiff peaks form.
• Fold into the chilled custard and refrigerate until ready to use.
• To assemble cake:
• Cut the cake in half horizontally.
• Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
• Cover with the remaining layer of cake.
• Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
• Chill for at least 1 hour before garnishing.
• To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
• Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

Steps:

• Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
• To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.
• An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.

Steps:

• Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
• Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Orange sauce makes about 1 1/4 cups.

Steps:

• Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
• Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
• Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
• Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
• Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.

Steps:

• Preheat to 350°F and line a 9" springform pan with parchment.
• Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
• In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
• Pour into the dry mixture and whisk until the batter is smooth.
• Pour the batter into the prepared pan.
• Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
• Cool in the pan for 10 minutes, then invert onto a rack.
• Sprinkle cake with 1 tbsp ground almonds and cool completely.
• When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
• Glaze / Topping:.
• Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
• Stir in oil, flavoured stevia and salt.
• Pour into a bowl and let sit 15-20 minutes to thicken before use.
• Pour glaze over the cake and sprinkle generously with flaked almonds.