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Orange-Pistachio Torte With Ricotta And Fresh Fruit

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  Orange 1 Medium
  Sugar 2⁄3 Cup (10.67 tbs), divided (1/3 Cup Plus 1/3 Cup)
  Shelled unsalted pistachio nuts 10 1⁄2 Ounce (2 Cups)
  All purpose flour 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Eggs 9 Large, separated
  Orange marmalade 3⁄4 Cup (12 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Whole milk/Part skim ricotta cheese 1 Pound (2 Cups)
  Frozen orange juice concentrate 1⁄4 Cup (4 tbs), thawed
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Assorted fresh fruits 1 Cup (16 tbs) (Such As Oranges, Berries, Sliced Kiwi, Sliced Plums, Sliced Nectarines, Red And Green Grapes, Sliced Papaya)

To Make Cake: Preheat oven to 350°F.
Grease or spray two 8 1/2- or ID-inch layer cake pans.
Cut a circle of parchment or wax paper to fit the bottom and grease or spray the paper.
Using a sharp vegetable peeler, peel the orange zest, cutting off any white pith, which may be bitter.
Reserve fruit for the filling.
Place zest in a food processor with the metal blade.
Add 1/3 cup sugar and process until finely ground, scraping bottom and sides often.
Add nuts and pulse until finely ground.
Pulse in flour, baking powder, and salt.
In a large mixing bowl, beat egg yolks with 1/3 cup sugar until very thick and light, 3 to 5 minutes.
Mix in marmalade and vanilla.
On low speed, mix in nut mixture just until incorporated.
In a small mixing bowl with clean beaters, beat egg whites until stiff but moist peaks form.
Partially fold a third of the whites into the nut mixture and then fold in the remainder.
Divide the batter between the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Remove to racks and cool 20 minutes.
Run a sharp knife around the sides and cool 30 minutes more.
Invert onto racks to cool completely.
(Cakes may be wrapped in foil and stored at room temperature overnight or frozen.) To Make Filling: If the ricotta has excess liquid, pour it off.
In a mixing bowl with electric mixer, beat ricotta until thick and light, about 2 minutes.
Mix in orange juice concentrate and confectioners' sugar.
To Assemble: Up to 8 hours before serving, cut each cake layer in half horizontally.
This is easiest to do on a turntable, marking the cake with toothpicks and using a serrated knife.
Place 1 layer cut side up on cake plate.
Spread with 1/2 cup filling.
Top with second cake layer cut side up and spread with 1/2 cup filling.
Halve the orange and slice it 1/4 inch thick.
Arrange a thick layer of orange and other fruit over filling.
Top with third cake layer, spread with 1/2 cup filling, and top with final cake layer cut side down.
Spread top with remaining filling and arrange fruit attractively on top.
Cover with plastic wrap and refrigerate for at least 1 hour.
Torte may be refrigerated up to 8 hours.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3880 Calories from Fat 1164

% Daily Value*

Total Fat 129 g199%

Saturated Fat 30.4 g152%

Trans Fat 0 g

Cholesterol 1948.7 mg649.6%

Sodium 1494.9 mg62.3%

Total Carbohydrates 584 g194.8%

Dietary Fiber 27.2 g109%

Sugars 417.7 g

Protein 121 g241.3%

Vitamin A 83.3% Vitamin C 207.9%

Calcium 145.2% Iron 118.3%

*Based on a 2000 Calorie diet

Orange-Pistachio Torte With Ricotta And Fresh Fruit Recipe