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Orange & hazelnut torta with mascarpone cream
Orange & hazelnut torta with mascarpone cream
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Prep Time:
35 minutes
Cook Time:
95 minutes
Total Time:
130 minutes
Indulge in a decadent hazelnut torta topped with tangy orange syrup and creamy mascarpone.
Ingredients:
  • 1 orange
  • 225g unsalted butter, chopped
  • 225g soft brown sugar
  • 2-3 carrots, grated to give 280g, squeezed to remove excess liquid
  • 1 egg white
  • 135g hazelnut meal
  • 300g self-raising flour
  • 75g caster sugar
  • 6-8 small rosemary sprigs
  • 170g marmalade
  • 80ml grand marnier
  • 110g hazelnuts
  • 100g mascarpone cheese
  • 150ml thickened cream
  • 6.00 gm icing sugar
  • Pinch of ground nutmeg
Instructions:
  • Add an orange to a saucepan and cover it with water. Bring to a boil, then let it simmer on low heat for 45 minutes until softened. Allow it to cool.
  • Preheat your oven to 180C and generously grease a 24cm springform cake pan.
  • Quarter an orange, removing any seeds, and blend in a food processor with butter, brown sugar, and carrot. Gradually add eggs through the feed tube until well combined. Add hazelnut meal and pulse briefly to mix. Transfer the mixture to a bowl, sift in the flour, and gently fold together using a metal spoon.
  • Pour the mixture into a cake pan and bake for 45 minutes, or until a skewer comes out clean when inserted in the center. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Whisk egg white until lightly frothy. Place sugar in a separate bowl. Coat rosemary sprigs in egg white, then sprinkle with caster sugar. Let them dry.
  • Gently heat marmalade and liqueur in a pan with 1/2 cup (125ml) water, stirring until dissolved. Strain to remove peel, then stir in nuts and keep warm.
  • Whisk the mascarpone cream ingredients until combined. Arrange cake slices on plates, drizzle with syrup and nuts. Serve with mascarpone cream and top with sugared rosemary for a delightful finish.

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