Apples & Oranges Torte

Mary Shivers

By
@mshivers60

With an abundance of apples every fall, I love to use them in creative ways. In this recipe, I baked a small version of my favorite apple cake, spread it with a simple orange curd, then piped the top with a fluffy cream cheese frosting and added a heavy sprinkling of toasted pecans. Sweet perfection. Absolutely magnificent!


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Comments:

Serves:

12

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A magnificent dessert? Absolutely! But you know what? We think it would make a magnificent breakfast, too. ;)

Ingredients

1 can(s)
non-stick cooking spray

TORTE:

1 c
granulated sugar
1/3 c
vegetable shortening
2 Tbsp
unsalted butter, softened
1 large
egg
1 tsp
vanilla extract
1 c
all-purpose flour
1/2 tsp
baking soda
1/4 tsp
baking powder
1/4 tsp
salt
1/2 tsp
ground cinnamon
2 c
peeled and shredded red apple
3/4 c
chopped pecans

ORANGE CURD:

2 large
eggs plus 1 egg yolk
2/3 c
granulated sugar
1/3 c
freshly squeezed orange juice
1 tsp
very fine orange zest
1/8 tsp
salt
1/4 c
unsalted butter, diced

FROSTING:

4 oz
cream cheese, softened
1/4 tsp
vanilla extract
1 c
powdered sugar
8 oz
frozen non-dairy whipped topping, thawed
1/2 c
finely chopped lightly toasted pecans

GARNISH:

1 slice
red apple, (do not peel)

Directions Step-By-Step

1
Heat oven to 350 degrees.
2
Spray a 9-inch springform pan with removable bottom with cooking spray. Set aside.
3
In a large mixing bowl, beat sugar, shortening, and butter on medium speed until light and fluffy. Beat in egg and vanilla.
4
Sift flour, soda, baking powder, salt and cinnamon together in a medium bowl. With mixer on low speed, gradually beat dry ingredients into first mixture until well mixed. Fold in apples and pecans. Pour into prepared pan.
5
Bake for 25-30 minutes or until top springs back when lightly touched and center tests done with a toothpick. Remove from oven. Cool completely.
6
While cake is baking make curd by whisking together eggs, egg yolk, sugar, orange juice, zest, and salt in a 1-quart heavy-bottomed saucepan. Stir in diced butter.
7
Cook over medium heat for 5-8 minutes until mixture thickens, stirring often. Remove from heat. Pour into a small plastic bowl. Cover with plastic wrap. Refrigerate for 30-45 minutes until chilled.
8
For frosting, in a medium mixing bowl, beat cream cheese and vanilla on low speed until smooth. Beat in powdered sugar. Fold in whipped topping.
9
Remove outer ring of pan from cake. Place cake, still on pan bottom, on a large cake plate. Spread top with chilled curd. Pipe or spread frosting on curd. Sprinkle with pecans. Chill for 1 hour. Garnish with apple slice. Cut torte into wedges to serve. Serves 12.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: French
Collection: A is for Apple