Jamies Orange And Almond Torte Food

JAMIE'S ORANGE AND ALMOND TORTE

Steps:

• Preheat the oven to 190 C or 375 F.
• Butter and flour a 9 inch springform cake tin.
• Beat the butter until it becomes pale and soft.
• Pour in the sugar and beat until light and creamy.
• Stir in the almonds and vanilla.
• Add the eggs one at a time, beating thoroughly before adding the next one.
• Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
• Spoon into the buttered cake tin.
• Bake for 30-35 minutes or until golden brown.
• Serve with creme fraiche and a drizzling of almond liqueur.

ORANGE ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM

Steps:

• For cake:.
• Preheat oven to 375°F.
• Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour.
• Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended.
• Add egg, then yolks, 1 at a time, beating well after each addition.
• At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
• Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.).
• Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
• For cream:.
• Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
• For orange sauce:.
• Whisk juice and cornstarch in bowl until cornstarch dissolves.
• Melt butter in heavy small saucepan over medium-high heat.
• Whisk in sugar, orange zest and orange juice mixture.
• Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.).

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

Steps:

• For candied orange peel:
• Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For crust:
• Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
• Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
• For filling:
• Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
• Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.