ORANGE TORTE
"An orange torte is garnished with bright slices of fresh orange and either whipped cream or a whipped topping mix. The cake, too, is orange flavored and filled with crunchy nuts."
1 cup butter or margarine
1 1/2 cups granulated sugar (divided use)
3 eggs
2 1/2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups nuts, chopped
1 cup buttermilk
2 tbsp grated orange rind (zest)
1 cup orange juice (divided use)
Whipped cream or whipped topping mix for garnishes
Slices of orange for garnish
Have all ingredients at room temperature. Preheat oven to 375 degrees F. Grease 9-inch tube pan.
Cream butter or margarine in mixing bowl. Add 1 cup of sugar gradually beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition.
Sift together flour, baking soda, baking powder and salt; dredge nuts in 1/4 cup of flour mixture.
Combine buttermilk, orange rind and 1/2 cup of orange juice.
Add remaining sifted dry ingredients to creamed mixture alternately with buttermilk mixture. Fold nuts into mixture. Pour into prepared pan.
Bake for 1 hour. Let torte stand in pan 30 minutes after removing from oven. Remove cake from pan to rack; place rack over platter.
Pour combined remaining orange juice (1/2 cup) and sugar (1/2 cup) slowly over cake, and continue to baste with syrup which drains off cake into platter. Frost with whipped cream or whipped topping and garnish with orange slices.
Transfer torte to serving plate.
Makes 8 servings
Source: Milwaukee Journal newspaper, Nov 12, 1969
"An orange torte is garnished with bright slices of fresh orange and either whipped cream or a whipped topping mix. The cake, too, is orange flavored and filled with crunchy nuts."
1 cup butter or margarine
1 1/2 cups granulated sugar (divided use)
3 eggs
2 1/2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups nuts, chopped
1 cup buttermilk
2 tbsp grated orange rind (zest)
1 cup orange juice (divided use)
Whipped cream or whipped topping mix for garnishes
Slices of orange for garnish
Have all ingredients at room temperature. Preheat oven to 375 degrees F. Grease 9-inch tube pan.
Cream butter or margarine in mixing bowl. Add 1 cup of sugar gradually beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition.
Sift together flour, baking soda, baking powder and salt; dredge nuts in 1/4 cup of flour mixture.
Combine buttermilk, orange rind and 1/2 cup of orange juice.
Add remaining sifted dry ingredients to creamed mixture alternately with buttermilk mixture. Fold nuts into mixture. Pour into prepared pan.
Bake for 1 hour. Let torte stand in pan 30 minutes after removing from oven. Remove cake from pan to rack; place rack over platter.
Pour combined remaining orange juice (1/2 cup) and sugar (1/2 cup) slowly over cake, and continue to baste with syrup which drains off cake into platter. Frost with whipped cream or whipped topping and garnish with orange slices.
Transfer torte to serving plate.
Makes 8 servings
Source: Milwaukee Journal newspaper, Nov 12, 1969
MsgID: 0086751
Shared by: r. barton and Halyna -- NY
In reply to: ISO: orange torte w/ walnuts, buttermilk, soa...
Board: Cooking Club at Recipelink.com
Shared by: r. barton and Halyna -- NY
In reply to: ISO: orange torte w/ walnuts, buttermilk, soa...
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: orange torte w/ walnuts, buttermilk, soaked w/simple orange syrup |
Sandy, California | |
2 | Recipe: Orange Torte (1960's) |
r. barton and Halyna -- NY |
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