ORANGE AND CRANBERRY TORTE
This is a deliciously moist, gluten-free torte recipe, which you can make the day before to enjoy the full flavour of the spicy syrup. Looking for something more traditional for Christmas Day? Try our gluten-free Christmas pudding recipe.
Provided by delicious. magazine
Categories Chocolate tarts, tortes and pies
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°c/fan160°c/gas 4. Grease and line a 23cm springform cake tin. In a bowl, combine the ground almonds, 300g of the caster sugar, 2 tsp of the cinnamon and the baking powder. Make a well in the centre and add the eggs and sunflower oil, mixing together. Mix in the citrus zests and dried cranberries.
- Spoon into the cake tin and bake for 50 minutes-1 hour or until a fine skewer inserted into the cake comes out clean.
- Meanwhile, gently heat the citrus juices in a pan with the remaining sugar, cloves and remaining cinnamon until the sugar dissolves, then increase the heat to a simmer and cook for 3 minutes.
- Remove the cake from the oven and pierce a few times with a skewer. Drizzle over the citrus syrup and leave for 1 hour to soak in. Transfer the cake to a wire rack and decorate with extra dried cranberries. Serve with pouring cream.
Nutrition Facts : Calories 707kcals, Fat 55g (6.7g saturated), Protein 14.6g, Carbohydrate 41.7g (38.4g sugar)
ORANGE CRANBERRY TORTE
Around the holidays 45 years ago, a friend gave me this recipe; it's been a favorite ever since. -Bertha Palamar, Fulton, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; set aside., In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the walnuts, cranberries, dates and orange zest., Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 269 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE CRANBERRY TORTE
This Orange Cranberry Torte is so simple and easy to make and is the most delicious combination for sweet and tart. It's even better when made the night before and is and especially great cake for the holidays!
Provided by Jessy Freimann
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350
- Spray down the pan with cooking spray and then line the bottom with parchment paper.
- Cream the butter and the cup of sugar together until fluffy.
- Add the eggs and mix until well combined.
- Add the next four ingredients and mix until just combined. Do not over mix. The batter will be sticky and that's ok.
- Spread the batter along the bottom of your prepared pan and smooth until even.
- Place the cranberries evenly over the top
- Pour the orange juice on the top of the cranberries
- Mix the cinnamon and sugar together.
- Sprinkle this mixture over the top of the cake.
- Give it a quick spray of the cooking spray on top.
- Bake for 45 minutes or until your cake tester comes out clean.
- This can be served once it's cooled, but it's better the next day (one cooled, cover and leave out at room temperature).
- This lasts a couple days on the counter and then move it to the refrigerator.
- Enjoy!
ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
CRANBERRY TORTE
"Besides being eye-catching and delicious, this treat is conveniently made ahead and frozen," says field editor Pat Waymire, Yellow Springs, Ohio. "I fix the topping on the day I serve the torte."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 123mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
BEST CHRISTMAS CRANBERRY TORTE
This recipe is my all-time favorite dessert! We serve it every year at Christmas and I always devour many helpings! Its frozen cranberry filling is almost like an ice cream cake, and the graham cracker crust is simply luscious.
Provided by SUE74
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 9h10m
Yield 8
Number Of Ingredients 16
Steps:
- Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
- Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
- Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
- Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
- Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 64.5 g, Cholesterol 63.7 mg, Fat 26.2 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 13 g, Sodium 219.7 mg, Sugar 51.7 g
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