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Category: Cakes
Prep Time: Cook Time: Total Time:
1 pkg yellow cake mix
1 cup water
1/3 cup oil
3 eggs
1 tsp almond extract
1/2 cup sliced toasted almonds
2/3 cup orange marmalade
2/3 cup softened butter
5 cups powdered sugar
4 tbsp half and half
1/3 cup orange marmalade
Preheat the oven to 350. Grease 15 x 10 x 1 inch baking pan. Line bottom with parchment paper.
Prepare batter as directed on package using the water, oil and eggs. Fold in almond extract. Pour into prepared pan. Bake for 20 to 25 minutes. Cool 30 minutes until completely cool.
Toast almonds-spread in a single layer on cookie sheet, bake for 5 to 7 minutes-watch carefully, don't burn them. Cool.
Run knife around edges of cake pan to loosen the cake. Invert on a clean work surface. Remove the parchment paper. Cut cake crosswise into three equal pieces. Place one layer on a serving platter. Spread with half of the orange marmalade. Top with another layer of cake. Spread with the remaining orange marmalade. Place with remaining layer on top.
In a large bowl, combine all frosting ingredients, except the orange marmalade, adding enough half and half for desired spreading consistency and beating until creamy. Reserve one cup of frosting for piping.
Add 1/3 cup of orange marmalade to frosting, blend well. Frost top and sides of torte with remaining orange marmalade frosting.
Press toasted almonds around the sides of the cake. Spoon remaining plain frosting into a piping bag and pipe shells around the bottom edge of the cake. Store in the refrigerator. Cut cake layers can be hard to frost.
Note: Tthe crumb is hard to keep from spoiling all the frosting. Almonds are a good disguise. To make a smoother more professional finish, first thin 1/2 cup of frosting with 1 tsp of half and half. Spread this thin frosting over the entire cake. Let the thin coat set up before putting the rest of the thick frosting on the cake.
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ORANGE BLOSSOM TORTE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 pkg yellow cake mix
1 cup water
1/3 cup oil
3 eggs
1 tsp almond extract
1/2 cup sliced toasted almonds
2/3 cup orange marmalade
2/3 cup softened butter
5 cups powdered sugar
4 tbsp half and half
1/3 cup orange marmalade
Preheat the oven to 350. Grease 15 x 10 x 1 inch baking pan. Line bottom with parchment paper.
Prepare batter as directed on package using the water, oil and eggs. Fold in almond extract. Pour into prepared pan. Bake for 20 to 25 minutes. Cool 30 minutes until completely cool.
Toast almonds-spread in a single layer on cookie sheet, bake for 5 to 7 minutes-watch carefully, don't burn them. Cool.
Run knife around edges of cake pan to loosen the cake. Invert on a clean work surface. Remove the parchment paper. Cut cake crosswise into three equal pieces. Place one layer on a serving platter. Spread with half of the orange marmalade. Top with another layer of cake. Spread with the remaining orange marmalade. Place with remaining layer on top.
In a large bowl, combine all frosting ingredients, except the orange marmalade, adding enough half and half for desired spreading consistency and beating until creamy. Reserve one cup of frosting for piping.
Add 1/3 cup of orange marmalade to frosting, blend well. Frost top and sides of torte with remaining orange marmalade frosting.
Press toasted almonds around the sides of the cake. Spoon remaining plain frosting into a piping bag and pipe shells around the bottom edge of the cake. Store in the refrigerator. Cut cake layers can be hard to frost.
Note: Tthe crumb is hard to keep from spoiling all the frosting. Almonds are a good disguise. To make a smoother more professional finish, first thin 1/2 cup of frosting with 1 tsp of half and half. Spread this thin frosting over the entire cake. Let the thin coat set up before putting the rest of the thick frosting on the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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