Grand Marnier Torte
|Low calorie margarine||1 Cup (16 tbs)|
|Granulated fructose||2⁄3 Cup (10.67 tbs)|
|Sifted cornstarch||1 Cup (16 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Grand marnier||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
Coat a 10 in. (25 cm) bundt pan with vegetable spray and then set it aside.
Cream margarine with fructose in a large bowl for about 10 minutes or until mixture is light and fluffy.
Beat in one egg.
Gradually add 1/2 c. (125 mL) of the cornstarch.
Beat in second egg.
Beat in 1/2 c. (125 mL) of the flour.
Beat in third egg.
Beat in remaining 1/2 c. (125 mL) of the cornstarch.
Beat in fourth egg.
Combine remaining flour and baking powder; then beat into flour mixture.
Add orange rind, Grand Marnier, and vanilla.
Transfer to greased bundt pan.
Bake at 375°F (190°C) for 45 to 55 minutes or until torte tests done.
Cool in pan.