Orange Almond Torte With Orange Sauce And Marsala Cream Recipes

ORANGE ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM

Steps:

• For cake:.
• 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, zest, 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.).
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• For cream:.
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• For orange sauce:.
• Whisk juice and cornstarch in bowl until cornstarch dissolves.
• Melt butter in heavy small saucepan over medium-high heat.
• Whisk in sugar, orange zest 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 ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM

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.