Apples & Oranges Torte

Mary Shivers


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!

★★★★★ 2 votes
30 Min
30 Min

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. ;)


1 can(s)
non-stick cooking spray


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


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
1/4 c
unsalted butter, diced


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


1 slice
red apple, (do not peel)


1Heat oven to 350 degrees.
2Spray a 9-inch springform pan with removable bottom with cooking spray. Set aside.
3In a large mixing bowl, beat sugar, shortening, and butter on medium speed until light and fluffy. Beat in egg and vanilla.
4Sift 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.
5Bake for 25-30 minutes or until top springs back when lightly touched and center tests done with a toothpick. Remove from oven. Cool completely.
6While 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.
7Cook 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.
8For frosting, in a medium mixing bowl, beat cream cheese and vanilla on low speed until smooth. Beat in powdered sugar. Fold in whipped topping.
9Remove 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