Moro Orange Torte

Moro Orange Torte

1 review, 5 star(s). 100% would make again

Ready in 2 hours

Delicious gluten and dairy free cake from the Moro cookbook.


for the cake:
6 Eggs; separated
240 g caster sugar
230 g ground almonds
zest of 2.5 seville oranges
for the sauce:
juice of 8 seville oranges + juice 1.5 lemons if
cater sugar to taste
1 cinnamon stick

Original recipe makes 12 Servings



Whisk egg yolks and all but 1 TB sugar until pale. Add almonds and zest. Mix well.

In a separate bowl beat egg whites and 1 TB sugar until stiff

Fold whites into egg yolk mixture until well mixed and light. Pour into a prepared 23x23cm cake tin lined with wax paper (grease proof paper)

Bake for 60-70 min at 180C.

While baking mix sauce ingredients in a pan and bring to boil. Simmer for 5 minutes. Take off the heat, cool and place in refrigerator until ready to use.

when cake is done, remove from over, poke 8 holes in the top and pour half the orange sauce onto it. Use the rest on the side when serving. Cool, serve.

Alert editor   
Calories Per Serving: 179 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Moro Orange Torte

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

[I posted this recipe.]
asyaver 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free