Orange Torte

Ingredients

• ½ cup
• 4
• 8 drops
• 1 pinch
• 1 pinch
• 1 pinch
• 1 pinch
• + 89 more ingredients
• • 5
  • sifted
  • sifted
  • 1 teaspoon
  • 1 teaspoon
  • 1
  • 1
  • 6 tablespoons
  • 6 tablespoons
  • ½ cup
  • ½ cup
  • 2 teaspoons
  • 2 teaspoons
  • fresh-squeezed
  • ¼ cup
  • fresh-squeezed
  • ¾ teaspoon
  • 4
  • ½ cup
  • 2 tablespoons
  • sifted
  • ½ cup
  • 6 tablespoons
  • 2 tablespoons
  • 2 tablespoons
  • 11 tablespoons
  • ¼ cup
  • sifted
  • 3
  • 3
  • grated
  • 2 tablespoons
  • 1 ½ cups
  • 1 ½ cups
  • 6 tablespoons
  • 5
  • hot water
  • 1 tablespoon
  • 1 tablespoon
  • sugar
  • 11 tablespoons
  • egg yolks, room temperature
  • egg yolk, room temperature
  • egg yolk, room temperature
  • eggs, plus
  • sugar
  • butter, melted
  • butter, melted
  • cornstarch
  • cornstarch
  • lemon juice
  • lemon juice
  • whipping cream
  • whipping cream
  • orange liqueur
  • orange liqueur
  • butter, melted and cooled
  • butter, melted and cooled
  • cake flour
  • cream of tartar
  • cream of tartar
  • salt
  • salt
  • egg whites, room temperature
  • egg whites, room temperature
  • almond extract
  • 8 drops
  • almond extract
  • hot water
  • eggs, plus
  • sugar
  • icing sugar
  • sugar
  • egg yolks, room temperature
  • icing sugar
  • cake flour
  • all-purpose flour
  • all-purpose flour
  • ½ cup
  • ground cardamom
  • ¾ teaspoon
  • ground cardamom
  • orange zest
  • grated
  • ¾ teaspoon
  • orange zest
  • ¾ teaspoon
  • vanilla
  • vanilla

1 For orange curd: Mix juices with cornstarch in saucepan until dissolved. 2 Whisk in butter, sugar, eggs and yolk until smooth. 3 Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes. 4 DO NOT LET BOIL. 5 Place a piece of plastic wrap directly...

View full recipe at SpringPad