An orange torte is garnished with bright slices of fresh
orange and either whipped cream or a whipped topping mix.
The cake, too, is orange flavored and filled with crunchy nuts.
1 cup butter or margarine
1 1/2 cups granulated sugar (divided use)
2 1/2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups nuts, chopped
1 cup buttermilk
2 tbsp grated orange rind (zest)
1 cup orange juice (divided use)
Whipped cream or whipped topping mix for garnishes
Slices of orange for garnish
Have all ingredients at room temperature. Preheat oven to
375 degrees F. Grease 9-inch tube pan.
Cream butter or margarine in mixing bowl. Add 1 cup of sugar
gradually beating until light and fluffy. Add eggs, one at a
time, beating thoroughly after each addition.
Sift together flour, baking soda, baking powder and salt;
dredge nuts in 1/4 cup of flour mixture.
Combine buttermilk, orange rind and 1/2 cup of orange juice.
Add remaining sifted dry ingredients to creamed mixture
alternately with buttermilk mixture.
Fold nuts into mixture. Pour into prepared pan and bake for
Let torte stand in pan 30 minutes after removing from oven.
Remove cake from pan to rack; place rack over platter.
Pour combined remaining orange juice (1/2 cup) and sugar (1/2
cup) slowly over cake, and continue to baste with syrup which
drains off cake into platter. Frost with whipped cream or
whipped topping and garnish with orange slices.
Transfer torte to serving plate.
Makes 8 servings.
Source: Milwaukee Journal newspaper, Nov 12, 1969