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Grand Marnier Torte

Diabetic.Foodie's picture
  Vegetable spray 1
  Low calorie margarine 1 Cup (16 tbs)
  Granulated fructose 2⁄3 Cup (10.67 tbs)
  Eggs 4
  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.
Beat well.
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.

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