Elena's Orange Torta

Elena’s Orange Torta

For my readers in Italy, I’m also including the recipe in Italian, just as Elena sent it

2 medium size oranges

6 T. butter, at room temperature

1/4 cup flour

3/4 cup sugar

5 eggs, separated

1/4 cup Grand Marnier, or other orange flavored liqueur

For the caramel layer in the pan:

(Elena did not include this in her instructions, so I improvised. This will be poured directly into the cake pan.)

1/2 cup sugar

1/4 cup water

For the caramel sauce to drizzle on top

(Again, Elena did not include this – I’m improvising here too)

1/2 cup firmly packed light brown sugar
1/2 cup cream
2 tbsp butter
1 tsp vanilla extract

Place everything in a small pot and bring to a boil, stirring continuously. Lower the heat and cook on low heat around 10 or until the sugar is dissolved and the sauce becomes thick. Cool slightly before using.


Prick the oranges all over and put them in a bowl. Microwave for 10 minutes. Let them cool then chop up in a blender or food processor.

While the oranges are cooking, butter either a 10” cake pan or springform pan. Make the caramel by placing the sugar and water in a pan over high heat. The sugar will melt and start to bubble. Cook it without stirring. Just pick up the handle and swirl the sugar in the pot until it becomes golden. WATCH CAREFULLY. Don’t let it brown too much since it will cook more in the oven. Pour it into the prepared cake pan, being very careful not to touch the hot sugar. Put the pan in the refrigerator to cool while you prepare the cake batter.

Beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar until thick and pale yellow. Add the softened butter and beat until mixed. Add the chopped up oranges, 1/4 cup Grand Marnier or other orange flavored liqueur, and 1/4 cup flour. Fold in the egg whites and pour the mixture in the prepared pan, over the caramel. Bake at 350 degrees for one hour in a hot water bath.

Let the cake cool for 5 minutes, then flip it over onto a serving plate. Make the caramel sauce and drizzle over the top. To serve, sprinkle with powdered sugar and bits of orange rind and decorate plate with an orange slice. Chocolate candy cup and marmalade optional, but highly desirable!

Torta all’ arancia

2 arance

80 gr burro

25 gr farina

150 gr zucchero

5 uova

Bucare le arance intere e cuocerle per 10 minuti in microonde . Lasciare raffreddare e quindi  frullare a fondo.

Montare  i 5 rossi d’uovo  con lo  zucchero fino che non si formano le bolle.

Aggiungere il burro, le  arance  frullate, una tazzina di Grand Marnier oppure Cointreau), la farina e gli albumi montati a neve ferma .

Fare uno strato di caramello in una tortiera piuttosto bassa.

Quando è freddo, versare l’impasto e cuocere a bagnomaria  per 1 ora circa in forno a 180°C.

Decora con sottilissimi fili di scorza d’arancia fresca