TORTA DE LARANJA

You might be wondering why is it that I’ve made yet another orange based treat. I’ve never expressed any admiration for the humble orange and don’t get me wrong I’ve got no beef with it, I just prefer to consume it in it’s natural fresh state as opposed to baked or mixed with savoury foods. The fact is my late aunt currently has an influx of this little fruit growing in her front yard hence the urgent need to make use of it. Quite frankly it’s becoming a thorn in my side; there are far too many orange’s and only so much orange flavoured cakes one can consume.

So I’ve been a busy little bee trawling the internet in search of fine recipes to make use of all the oranges at home. So guys holla at me below in the comment form if you know of any good recipes. Anyhoo this torta was found a few weeks ago and put into motion over the weekend. I was drawn to it because it kind of reminds me of something your European nanny would make; something old fashioned and very homely.

The process wasn’t at all difficult and my first attempt at rolling up a roulade so surprisingly it was somewhat easy. I did have a little issue with the cake sticking to my sugared dish cloth (see recipe below) and you’ll probably notice a little chunk missing in the photos. Overall I wasn’t a huge fan of the taste as I found the egg to be incredibly overpowering. However some family members whom have no semblance of a sweet tooth thoroughly enjoyed this.

Like really enjoyed it.

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 INGREDIENTS: 
5 eggs
1 cup caster sugar
1/2 cup fresh orange juice
1 tbs grated orange rind
30g unsalted butter, melted
1/4 cup plain flour

Preheat oven to 180°C / 350° F and lightly grease a swiss roll pan with melted butter and line with baking paper.
Beat eggs and 3.4 cup of sugar in a bowl until thick and pale. A ribbon trail should form when removing beaters from mixture.
Beat in orange juice, orange rind, butter and flour until well combined.
Pour into pan and bake for 15-18 minutes or until golden brown.
Whilst the cake is baking open up a clean dish cloth and evenly sprinkle with remaining sugar.
Once cake is baked remove from oven and immediately turn onto the dish cloth, with baking paper facing you then remove it.
Using the towel gently roll up and set aside for 15 minutes to cool down then transfer to the fridge to chill for 2 hours.
Slice and serve with cream.

Et viola.

-Sxx

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