Torta De Laranja Orange Torte Recipes

PORTUGUESE ORANGE TORTE

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.

ORANGE TORTE

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.

GARBANZO CAKE (TORTA DE GARBANZOS)

Steps:

• Preheat oven to 350F .Grease a small loaf pan.
• Place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.Run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.Drain the chickpeas well.
• Blend the chickpeas to a puree in a food processor or blender.
• Beat the eggs thoroughly and add to the chickpeas.Add 1 cup sugar, 2 teaspoons cinnamon,and baking powder.
• Zest the orange,finely avoiding the white pith;add this as well as the juice to the mixture and mix well.
• Pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.Let cool for about 10 minutes.
• While the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.When the cake is cool,sprinkle with the cinnamon sugar.
• Cut into small brownie-sized squares or slices about 1''.Serve in small portions cold or at room temperature for best flavor.

TORTA DE LARANJA ( ORANGE TORTE )

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.