Citrus Almond Torte
Yep as you can see I am cooking for pleasure again, well wait I think I need to rephrase that. I am always cooking for pleasure. Most days of the week I can’t believe I get paid to cook in the environment I do. Getting into the food service profession as a career finally has been the best decision I have ever made in my life. Back to what I mean by cooking for pleasure. At Westmont I do my best to be as creative and stickler for quality as possible, but given the size of the portioning and ingredients given to work with, plus the time allotted I at times find myself producing a product I am less then proud of. Still I do the best I can.
For a long time I had no one to cook for but myself leaving me severely unmotivated. Given the clean up and effort I just could not bring myself to do it. It is for that reason I started having weekly dinner parties here at the Lisanti Palace. For starters it brings back the grandiose family sit down dinners I grew up accustomed to as a youngster and second it allows me to try out possible recipes for my my restaurant I hope to open someday. Look for a blog on that really soon.
These dinners have allowed me to try out all sorts of items, from entree’s to appetizers to sides to even dessert. Some of the recipes are family secrets and I wont give them here. Others I have taken from different sources and tweaked them to my liking. Those are the ones I will post here on SurfingRuinedMyLife.net. Please don’t feel disgruntled and instead respect the integrity of recipes passed down through my family from Naples, Italy for generations for as long as anyone in my family can remember.
I know the last five recipes or so have been desserts, but that is an area that has always been weak for me and one I am slowly getting a handle on. Also the dessert category of Recipe D’Jour was lacking and I wanted to beef it up before the eventual redesign I am working on for this entire blog (that too is another blog for another day). This Citrus Almond Torte is one that is rather simple to create, wont break your bank and can be made in a reasonable amount of time. Did I mention it is rather tasty as well.
Serving Size: 8-10
Total Cost: $11.50
Prep Time: 35mins
Cook Time: 45mins
Cool Time: 1hr 30mins
- Butter – 4oz (room temperature)
- Sugar – 3/4 Cup
- Large Egg – 1
- Egg Yolk – 2
- Almonds – 1 cup (toasted, ground)
- All Purpose Flour – 1/2 Cup
- Orange Juice – 2 Table Spoons
- Lemon Juice – 2 Table Spoons
- Orange Zest – 1 Table Spoon
- Lemon Zest – 1 Table Spoon
- Coriander – 1 Tea Spoon
- Salt – Pinch
- Egg Whites – 2
- Marsala Cream
- Chilled Whipping Cream – 1 Cup
- Confectionery Sugar – 2 Table Spoons
- Marsala Wine – 2 Table Spoons
- Orange Sauce
- Orange Juice – 1 Cup
- Corn Starch – 1 1/2 Table Spoons
- Sugar – 1/4 Cup
- Orange Zest – 1 Table Spoon
Step 1: Get Your Ingredients for the Torte Together – Take two eggs and separate the yolks from the whites, you will need both parts at different times so do not throw away either. Zest both your lemon and orange. Use actual fruit for your juices needed. Whip egg whites till stiff but not dry, make sure if your using an electric mixer beater is clean. Preheat oven to 375 F. Butter and lightly dust with flour an 8inch springform pan.
Step 2: Mix Ingredients – Beat butter in a large bowl until fluffy. Cut the butter into small manageable pieces to make process easier. Gradually add sugar till blended. Add the whole egg, then the yolks one at a time beating well after each addition. At low speed beat in almonds, flour, orange juice, lemon juice, lemon zest, orange zest, coriander and salt. Be sure to scrape down bowl as many times as necessary in order to have a conform mixture. Fold egg whites into batter in two equal parts.
Step 3: Bake in Oven – Pour batter into your springform pan, place in oven preheated to 375F for 40 minutes or until you can put a tooth pick inside its center and it comes out clean. Cool at room temperature for an hour and a half.
Step 4: Make Marsala Cream – Beat whipping cream and confectionery sugar till soft peaks form. Mix in Marsala. Refrigerate if holding
Step 5: Make Orange Sauce – Whisk orange juice and cornstarch in bowl till cornstarch is completely dissolved. Melt butter in heavy sauce pan over medium flame. Whisk in sugar, orange zest and orange juice cornstarch mixture. Whisk until sauce boils and thickens, should take around five minutes. Remove from flame and cool. Refrigerate if holding more then a few hours.
Step 6: Serving Options – When serving this Citrus Torte you have several options. First and the simplest way is to cover the top of the torte with powdered sugar and then if desired serve either the Marsala Cream or Orange Sauce or both on the side. Second you can use the Orange Sauce as the topping of the Torte. To do this just drizzle entire Torte in Sauce till you get the desired covering (pictured below). Finally you can use the Marsala Cream to actually Ice the Torte as shown in the opening picture and then serve the orange sauce on the side or if you are plating it by the slice I like to drizzle the sauce over the middle of the slice after it has been placed on its side.