Orange Almond Torte With Orange Sauce And Marsala Cream

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 2 large egg yolks
• 1 cup almonds, toasted, finely ground
• 1/2 cup all-purpose flour
• 2 tablespoons orange juice
• 1 tablespoon freshly grated orange zest
• 1/2 teaspoon ground coriander
• 1 pinch salt
• 2 large egg whites
• 1 cup chilled whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons sweet marsala wine
• additional powdered sugar
• 1 cup fresh orange juice
• 1 1/2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1/4 cup sugar
• 1 tablespoon freshly grated orange zest

Recipe

• 1 for cake:.
• 2 preheat oven to 375°f.
• 3 butter 8-inch-diameter springform pan. line bottom of pan with parchment. butter parchment; dust with flour.
• 4 beat 1/2 cup butter in large bowl until fluffy. gradually add sugar, beating until blended.
• 5 add egg, then yolks, 1 at a time, beating well after each addition.
• 6 at low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
• 7 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.
• 8 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.).
• 9 dust cake with powdered sugar. cut cake into wedges and serve with orange sauce and marsala cream.
• 10 for cream:.
• 11 beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. mix in marsala.
• 12 for orange sauce:.
• 13 whisk juice and cornstarch in bowl until cornstarch dissolves.
• 14 melt butter in heavy small saucepan over medium-high heat.
• 15 whisk in sugar, orange zest and orange juice mixture.
• 16 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.).