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Orange Raspberry Torte
Orange Raspberry Torte
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Golden layered orange and raspberry torte with Gold Medal® flour - a delightful homemade dessert.
Ingredients:
  • 3 eggs
  • 3/4 cup sugar
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup hot water
  • 5 tablespoons orange marmalade
  • 1 container (8 ounces) frozen whipped topping, thawed (3 cups)
  • 3/4 cup red raspberry preserves
  • Raspberries, if desired
  • Orange peel curls, if desired
Instructions:
  • Preheat the oven to 350°F. Grease and flour a 9x5x3-inch loaf pan. In a large bowl, use an electric mixer on high speed to beat eggs until very thick and lemon colored. Gradually mix in sugar, then add flour, baking powder, and salt on low speed. Slowly incorporate the water. Stir in 3 tablespoons of orange marmalade. Pour the batter into the prepared pan.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
  • Combine 2 tablespoons of marmalade with 2 cups of whipped topping. Slice the loaf horizontally into 3 equal layers. Spread 1/4 cup of raspberry preserves on each layer; then spread 1 cup of the whipped topping-marmalade mixture on the bottom 2 layers. Stack the layers, then spread the remaining whipped topping on top. Garnish with raspberries and orange peel. Refrigerate covered before serving.

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