Gluten Free Orange Almond Torte
Gluten allergy and gluten intolerance are becoming a more recognized condition both in the US and in Italy. Some speculate that it is on the rise because of the hybridization of the wheat plant. Now, even in Italy where pasta and pizza reign supreme, it is possible to find restaurants advertising gluten free menus and entire end caps in the grocery store stocked with gluten free cookies, crackers, and pasta. A real bonus, for dolce lovers; however, is the fact that there are a number of spectacular Italian desserts which are made with no flour. This orange-almond cake from Tuscany is one example of such desserts. This could be my favorite torte. I have made it to rave reviews in both Italy and California. And, I am repeatedly asked for the recipe. Well, here it is for everyone to enjoy. You do not need to be gluten intolerant to love this wonderful torte.
Note before you begin
This recipe takes some time to make as you must first cook an orange to make a syrup. This step can take up to one hour. Add to this the time to mix ingredients plus 1 hour of baking time and from start to finish you will have at least 2 ½ hours. Your time and efforts will be rewarded, however, by a light and moist cake unlike anything else.
This torta is essentially made with an orange, almonds, sugar and eggs. It contains no flour and no butter or oil. Buon Appetito!!
Ingredients
1 large orange
5 eggs
1 cup sugar
1 teaspoon passito, vin santo, or another dessert wine
1 1/3 cups toasted blanched almonds finely chopped in a food processor or blender
Equipment:
1 ten inch spring form pan greased
Food processor or blender
Kitchenaid or hand mixer
Step 1: In a sauce pan over a medium heat cook the orange in 2 cups of water until the water has reduced to approximately ½ cup resulting in an orange syrup. This should take about 45 to 60 minutes. Be sure to watch when the liquid is reducing so that you do not burn the orange. While the orange is cooking turn it several times so that all of the surfaces are cooked as the water will not cover the entire orange. Remove the orange from the pan and let cool. Reserve the liquid.
When the orange is cool, cut it into eights and remove all of the seeds. Put the orange including the skin into a food processor or blender and add ¼ cup of the orange liquid. Blend the orange and liquid until it results in a smooth and creamy mixture.
Step 2: Preheat oven to 350 degrees. Lightly butter a ten inch spring form pan.
Step 3: In a food processor or blender, finely chop the almonds.
Step 4: Separate the five eggs reserving the egg whites for step 6. In a kitchenaid mixer or with a hand mixer, mix the egg yolks and the cup of sugar until smooth and creamy looking – approximately 3 minutes. (This step can be done by mixing by hand with a wooden spoon or whisk. By hand, the time will be approximately 5 minutes.)
Step 5: Add the orange mixture, the finely chopped almonds, and 1 teaspoon of dessert wine to the egg and sugar mixture and mix until it is thoroughly blended.
Step 6: Beat the egg whites until stiff peaks form. Add about ¼ to 1/3 of the egg whites to the egg and orange batter and gently stir in with a wooden spoon to lighten. Gently fold in the remaining egg whites until there are no white streaks. Do not over mix.
Step 7: Pour the batter into the greased spring form pan. Place in the center rack of a preheated oven. Bake at 350 degrees until a toothpick inserted into the center comes out clean. Baking time will be approximately 50 minutes. (Note: The cake will look very brown.)
Step 8: Remove the cake from the oven and let cook on a rack for one hour. When it is cool, remove sides of the spring form pan and dust the top with confectioners’ sugar.
Serving Suggestions
When the torta is cooled, dust it with confectioners’ sugar. As you serve the torta, add some fresh raspberries and a dollop of whipped cream to each slice.
Note before you begin
This recipe takes some time to make as you must first cook an orange to make a syrup. This step can take up to one hour. Add to this the time to mix ingredients plus 1 hour of baking time and from start to finish you will have at least 2 ½ hours. Your time and efforts will be rewarded, however, by a light and moist cake unlike anything else.
This torta is essentially made with an orange, almonds, sugar and eggs. It contains no flour and no butter or oil. Buon Appetito!!
Ingredients
1 large orange
5 eggs
1 cup sugar
1 teaspoon passito, vin santo, or another dessert wine
1 1/3 cups toasted blanched almonds finely chopped in a food processor or blender
Equipment:
1 ten inch spring form pan greased
Food processor or blender
Kitchenaid or hand mixer
Step 1: In a sauce pan over a medium heat cook the orange in 2 cups of water until the water has reduced to approximately ½ cup resulting in an orange syrup. This should take about 45 to 60 minutes. Be sure to watch when the liquid is reducing so that you do not burn the orange. While the orange is cooking turn it several times so that all of the surfaces are cooked as the water will not cover the entire orange. Remove the orange from the pan and let cool. Reserve the liquid.
When the orange is cool, cut it into eights and remove all of the seeds. Put the orange including the skin into a food processor or blender and add ¼ cup of the orange liquid. Blend the orange and liquid until it results in a smooth and creamy mixture.
Step 2: Preheat oven to 350 degrees. Lightly butter a ten inch spring form pan.
Step 3: In a food processor or blender, finely chop the almonds.
Step 4: Separate the five eggs reserving the egg whites for step 6. In a kitchenaid mixer or with a hand mixer, mix the egg yolks and the cup of sugar until smooth and creamy looking – approximately 3 minutes. (This step can be done by mixing by hand with a wooden spoon or whisk. By hand, the time will be approximately 5 minutes.)
Step 5: Add the orange mixture, the finely chopped almonds, and 1 teaspoon of dessert wine to the egg and sugar mixture and mix until it is thoroughly blended.
Step 6: Beat the egg whites until stiff peaks form. Add about ¼ to 1/3 of the egg whites to the egg and orange batter and gently stir in with a wooden spoon to lighten. Gently fold in the remaining egg whites until there are no white streaks. Do not over mix.
Step 7: Pour the batter into the greased spring form pan. Place in the center rack of a preheated oven. Bake at 350 degrees until a toothpick inserted into the center comes out clean. Baking time will be approximately 50 minutes. (Note: The cake will look very brown.)
Step 8: Remove the cake from the oven and let cook on a rack for one hour. When it is cool, remove sides of the spring form pan and dust the top with confectioners’ sugar.
Serving Suggestions
When the torta is cooled, dust it with confectioners’ sugar. As you serve the torta, add some fresh raspberries and a dollop of whipped cream to each slice.