Orange Torte With Almonds

Generally speaking, I don’t have a preference for fruit based tortes and instead I am much more inclined towards chocolate, nut and buttercream based cakes. However, as in everything else each rule has an exception. This old fashioned cake is just one of those exceptions. The cake is very light; it is not too sweet; it is infused with a pleasant orange smell and has a wonderful refreshing taste. Because of low level of fat in the cake, to enhance the taste I recommend that it is served with a good dollop of sweetened whipped cream. The cream allows tastes to come together and shine in their full glory.

I already made a blog post on Orange Torte earlier, and although both recipes are similar at first glance, unmistakably each cake has its own unique and distinct taste. In the previous recipe it was a citrusy flavor, coming from its smooth orange curd that dominated. On the other side, this cake filling which is designed as an old fashion made orange preserve or “slatko” provides a crispy orange aroma. Each bite brings up an addictive kick of concentrated orange flavor with well-balanced sweetness.

I adopted the recipe from a very famous Serbian cook book:”Great National Cook Book” (“Велики Hародни Kувар”) that I received from my mother. It was her gift from her godfathers. Originally published in 1907 this was the 6th edition of this popular cook book, printed in 1965. The pages are yellowed and covers are faded but that just gives it more charm. My childhood scribbles and first stick figure drawings decorate some of the pages. The book was often sitting around the house and perhaps that is where it got my attention and what kept it so firmly ingrained in my memory.

I have to say that the recipes from the book are not intended for the beginners. The recipes are all written in a simplistic style, providing essential information about the ingredients following with a few random instructions for preparation. Often, the ingredients are dosed “to taste”. There is no information about the size of a baking pan, the baking temperature, the length of the baking time, and so on. Simply said; you have to have some cooking experience if you are about to face the challenge and follow a recipe from this cook book.

I am always up for a challenge, what would be life like without it. That is what gives the life its flavor and taste. It took me a little while to decode the amounts of ingredients required, to define process sequences and preparation techniques. The cake turned out really good and delicious. The main notable quality is a distinct orange blossom aroma, but without overpowering sweetness.

Using my baker’s freedom, I added a couple of elements that were not in the original recipe. I found the Orange Icing to be tasty but not quite an aesthetically pleasing. That’s why I coated the cake with an additional layer made of orange liqueur flavored whipped cream. I also added an orange zest to unify the colors and grated a dark chocolate to add some contrast.

This is certainly one beautiful old fashioned cake that rightfully deserves invested time and effort to make it.

Print Recipe

Orange Torte With Almonds

Old fashioned Orange Almond Torte with balanced natural flavors.

Course

Dessert

Cuisine

Balkan, Serbian

Prep Time

30 min

Cook Time

55 min

Passive Time

6 hours

Servings

servings

Ingredients

Cake

• 10 eggs separate egg whites and yolks
• 150 g granulated sugar
• 200 g ground almonds blanched and dried
• 1 orange zest whole organic orange
• 1 freshly squeezed orange juice whole organic orange
• 20 g dark semisweet chocolate (min. 70% cocoa) grated
• 2 tbsp dried bread crumbs
• 2 tbsp all purpose non bleached flour
• 5 g unsalted butter for baking pan greasing

Orange Filling

• 150 g granulated sugar
• 60 ml water
• 2 oranges peeled, segmented and cubed
• 1 orange peel cut in 5 mm (1/4") strips)
• 150 g ground almonds blanched and dried
• 15 g unsalted butter

Orange Icing

• 250 g confectioner's sugar
• 1 freshly squeezed orange juice whole organic orange
• 50 g unsalted butter tempered to room temperature
• 450 ml heavy cream whipped
• 2 tbsp Grand Marnier liqueur
• orange zest for decoration
• grated chocolate for decoration
• 16 candied orange wedges

Sweetened Whipped Cream

• 250 ml heavy cream
• 2 tbsp confectioner's sugar
• 1/2 tsp pure vanilla extract

Course Dessert Cuisine Balkan, Serbian Prep Time 30 min Cook Time 55 min Passive Time 6 hours Servings servings Ingredients Cake 10 eggs separate egg whites and yolks 150 g granulated sugar 200 g ground almonds blanched and dried 1 orange zest whole organic orange 1 freshly squeezed orange juice whole organic orange 20 g dark semisweet chocolate (min. 70% cocoa) grated 2 tbsp dried bread crumbs 2 tbsp all purpose non bleached flour 5 g unsalted butter for baking pan greasing Orange Filling 150 g granulated sugar 60 ml water 2 oranges peeled, segmented and cubed 1 orange peel cut in 5 mm (1/4") strips) 150 g ground almonds blanched and dried 15 g unsalted butter Orange Icing 250 g confectioner's sugar 1 freshly squeezed orange juice whole organic orange 50 g unsalted butter tempered to room temperature 450 ml heavy cream whipped 2 tbsp Grand Marnier liqueur orange zest for decoration grated chocolate for decoration 16 candied orange wedges Sweetened Whipped Cream 250 ml heavy cream 2 tbsp confectioner's sugar 1/2 tsp pure vanilla extract

Instructions

Cake

1. Position the rack in the center of the oven and preheat to 177°C (350°F).
2. Butter a 260 mm (10.5") spring-form pan and line the bottom with round of parchment paper. Dust the sides with flour and tap out the excess.
3. In a large bowl beat the egg whites on high speed until they form soft peaks. Gradually beat in the sugar until the whites are stiff and shiny.
4. Add in one yolk at the time until fully incorporated.
5. Mix in orange juice, orange zest, ground chocolate, bread crumbs, and flour.

   
6. Fold in ground almonds and spread batter evenly in the baking pan.
7. Bake for about 55 minutes or until the cake top springs back when pressed gently in the center.
8. Let it cool for 5 minutes and then release the cake by running a sharp knife around the pan side. Invert the cake onto wire rack and let it cool completely.

Orange Filling

1. Add sugar and water to a medium size sauce pan. Let it come to a boil over medium heat. Cook for about 5 minutes.
2. Add oranges cut in small cubes, orange peel. Lower the heat to medium low.

   
3. Cook for 1 hour. Do not stir, instead occasionally shake the sauce pan in a round motion to mix the oranges.

   
4. Take out orange peel strips and discard. Stir in ground almonds and let it cool completely.
5. Stir in butter until unified, put aside.

Assembly

1. Cut the torte into two layers and invert the top layer onto the cake plate.
2. Using an offset spatula, spread the orange filling on the first layer.

   
3. Top it up with the second layer placed upside down.
4. To make orange icing, in a medium size bowl whisk together confectioners sugar and orange juice.
5. Stir in butter and spread the icing over the cake. Leave the cake in the fridge overnight.

   
6. Whip chilled cream to soft peaks, add Grand Marnier and whip to stiff peaks. Spread cream evenly on top and sides of the cake.

   
7. Decorate cake with grated chocolate, orange zest and candied orange wedges. Let cool for min 4 hours before serving.

   
8. Serve with Sweetened Whipped Cream.

   

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