Best Citrus Torte Recipes
HAZELNUT CITRUS TORTE
A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
- Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
- Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams
CITRUS TORTE
This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.
Provided by diner524
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
- Split cake horizontally into three layers.
- Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
- Spread top with remaining lemon curd mixture.
- Frost sides with remaining whipped topping.
- Garnish with mandarin oranges.
- Refrigerate until serving.
Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8
CITRUS SHERBET TORTE
"When my mother-in-law first served this torte, I thought it was the prettiest dessert I ever saw," recalls Betty Tabb of Mifflintown, Pennsylvania. "Not only does it keep well in the freezer, but different flavors of sherbet can be used to reflect the colors of the season."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; split horizontally into three layers. , Place bottom layer on a serving plate; spread with orange sherbet. Top with the second layer; spread with lime sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.
Nutrition Facts : Calories 305 calories, Fat 6g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 4g protein.
CITRUS TORTE
Utilizing convenience products and a can of mandarin oranges, Janice Prytz created this lightly sweet, tasty dessert. "This is a recipe I use time and again, always with rave reviews," writes the Murrieta, California reader.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Place the lemon curd in a large bowl; fold in half of the whipped topping until blended. Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top., Spread top with remaining lemon curd mixture. Frost sides with remaining whipped topping. Garnish with mandarin oranges. Refrigerate until serving.
Nutrition Facts : Calories 303 calories, Fat 10g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 135mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
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