Recipe: Orange Torte with Homemade Candied Orange Peel (1980's)

ORANGE TORTE

"A fine, firm cake that can be eaten by hand, is not overly sweet, and has a refreshing taste of oranges. Just right for the end of a day at the beach."

2 1/4 cups blanched almonds (10 ounces)
1 1/2 cups sugar
3 large navel oranges
6 eggs
1 pinch salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons almond extract
Confectioners' sugar (for garnish)
Candied Citrus Peel (recipe follows)

Preheat the oven to 375 degrees F. Grease and flour a deep 9-inch springform pan.

Grind the almonds finely with the sugar in a food processor fitted with the steel blade; set aside.

Rinse the oranges. Place them unpeeled in a medium saucepan and cover with water. Boil for about 30 minutes, until very soft. Drain and cut into quarters; remove the rind, scraping away as much of the white pith as possible. Process the rind and pulp of the oranges in the food processor until finely pureed.

In a mixer, beat the eggs until thickened and light in color. Fold in the almond-sugar mixture, salt, baking powder, and almond extract. Fold in the orange puree. Pour the batter into the prepared pan.

Bake for 1 hour, until the cake is firm to the touch. Cover with foil if the cake begins to brown too much. Let cool in the pan on a rack.

Remove the cooled torte from the springform, dust with sifted confectioners' sugar, and garnish with candied orange peel or additional orange slices, if desired.

DECORATING SUGGESTIONS:
The cake is decorated with "awning stripes" of powdered sugar (use a rule or other straightedge as mask). Candied orange peel is a-jumble: loosely formed into a 'blossom' shape and centered on the cake. Or use threads of raw peel (long, thin zests).

CANDIED CITRUS PEEL

"These pretty little sweets keep indefinitely in the refrigerator. Cut into threads (as thin and as long as you can make them) the candy is handy for garnish. Cut into larger strips (1/4-inch), they make a fine after-dinner nibble. Dip one end in chocolate for a bit of elegance."

3 oranges (or other citrus fruit)*
1 cup sugar
1/4 cup water
1 teaspoon light corn syrup

With a vegetable peeler or very sharp paring knife, remove strips of peel from the citrus, making sure that no white pith is included. With a sharp knife, cut the strips into fine julienne (See the note above).

Put the peel in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Drain and rinse under cold water.

In a medium saucepan combine the sugar, water, and corn syrup. Place over low heat and stir until the sugar is dissolved and the liquid is clear. Cover and continue cooking until the syrup registers 238 degrees F on a candy thermometer. Drop in the peel and boil slowly until the mixture thickens, which should take several minutes.

Let cool completely. Refrigerate in the liquid in a covered jar.

*Try orange, lemon, lime, and/or grapefruit.

Makes one 9-inch torte, 12 servings
Source: California Cooking: Parties, Picnics and Celebrations by LA County Museum of Art, Lois Dwan, Crown Books for Young Readers, May 1986