Orange Torte Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.

Steps:

• Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
• With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
• As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
• While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
• The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
• With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
• To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
• To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.

Steps:

• For orange curd: Mix juices with cornstarch in saucepan until dissolved.
• Whisk in butter, sugar, eggs and yolk until smooth.
• Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
• DO NOT LET BOIL.
• Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
• For cake: Position rack in center of oven and preheat to 350F.
• Line bottom of 2, 9 inch round cake pans with parchment.
• Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
• Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
• Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
• Resift flours together.
• Gently fold ¼ of meringue mixture into yolks.
• Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
• Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
• Drizzle butter over and gently fold in using 3-4 strokes.
• Pour into pans.
• Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
• Cool.
• To assemble: Loosen cakes from pans and peel off paper.
• Turn right side up.
• Using long, serrated knife, halve cakes horizontally to make 4 layers.
• Arrange 1 layer, cut side up, on platter.
• Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
• Repeat 2 more times.
• Top with last layer, flat side up.
• Press gently to align.
• Wrap cake in plastic wrap and refrigerate overnight.
• Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
• Reserve 2/3s cup cream.
• Spread remaining cream smoothly over top and sides of cake.
• Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
• Garnish with candied orange peel, if you wish and serve at room temperature.

Steps:

• In a large bowl, combine the cake mix, one package of pudding mix, egg whites, water, oil and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, whisk milk and remaining pudding mix for 2 minutes; let stand for 2 minutes (mixture will be thick). Fold in whipped topping. In a small bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. , Cut each cake horizontally into two layers; top with a third of pineapple mixture. Repeat layers twice. Top with the remaining layer. Frost top and sides of cake with remaining pudding mixture. Store in the refrigerator. Garnish with remaining oranges and mint if desired.

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Steps:

• Preheat oven to 400 degrees, with rack in bottom third of oven. Preferably using an electric knife, cut the oranges crosswise into 1/8-inch-thick slices, discarding any seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat, and let cool to room temperature.
• Line a baking sheet with a cooling rack. Remove the orange slices from the cooking liquid and place on rack to drain. Return the reserved cooking liquid to the stove and cook over medium-high heat until reduced and slightly thickened, 5 to 10 minutes.
• Roll out puff pastry to form an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to form a 10-by-13-inch rectangle. Using a paring knife, lightly score the pastry one-inch from the edge, being careful not to cut all the way through. Spread frangipane evenly over pastry, within the border.
• Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes, rotating baking sheet every 15 minutes for even cooking.
• Immediately slide the tart off the baking sheet onto a cooling rack. Lightly brush orange slices with a little of the reduced cooking liquid; discard remaining liquid. Cool tart to room temperature before serving. Serve with creme fraiche, if desired.

Steps:

• Preheat oven to 425.
• Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
• With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
• Stir in orange juice, rind and cinnamon.
• Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
• While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
• When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
• Let stand, covered by the towel for about 3 hours, or until slicing and serving.

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Steps:

• Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange zest. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture., Pour into prepared dish. Bake at 350° for 25-30 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., Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down., For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired.