Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Olive oil and vin santo torta with candied oranges


This recipe is based on Alice Waters' famed olive oil and Sauternes cake. Don't be dismayed when the cake drops like a soufflé - it's supposed to.

You'll need

5 eggs, separated Finely grated rind of 2 oranges (reserve juice for syrup) 165 gm (¾ cup) caster sugar 125 ml (½ cup) mild-flavoured extra-virgin olive oil 125 ml vin santo 2 eggwhites ½ tsp cream of tartar 150 gm (1 cup) plain flour For dusting: icing sugar   Candied oranges in syrup 2 oranges, ends trimmed and discarded, cut into 5mm-thick slices 325 gm caster sugar 160 gm light corn syrup 40 ml vin santo

Method

  • 01
  • Preheat oven to 180C. Whisk yolks, orange rind and half the sugar in an electric mixer until thick and pale (5-6 minutes). Whisking continuously, add oil in a thin, steady stream until emulsified. Gradually add vin santo, whisk to combine, then transfer to a large bowl and set aside. Whisk eggwhite and cream of tartar in a clean bowl in an electric mixer until soft peaks form (4-5 minutes), gradually add remaining sugar and whisk until stiff and glossy (1-2 minutes). Fold one-third of eggwhite mixture into yolk mixture to lighten, then fold in remaining eggwhite mixture to combine. Sift over flour, fold through and spoon into a buttered 24cm-diameter springform tin, lined with baking paper, and bake for 20 minutes. Reduce oven to 160C, bake until puffed and dark golden (15-20 minutes), then turn off oven. Place a buttered round of baking paper on top of cake, stand in oven for 20 minutes, then remove and cool in tin.
  • 02
  • Meanwhile, for candied oranges in syrup, place orange slices in a saucepan, cover with cold water, bring to the boil over medium heat, drain and repeat three times. Combine sugar, corn syrup, reserved orange juice and 80ml water in a large saucepan, stir over medium heat until simmering and sugar is dissolved. Add orange slices, bring to the boil, then simmer over low heat until orange slices are translucent and syrup is thick (30-40 minutes). Remove from heat, add vin santo and set aside.
  • 03
  • Remove paper from cake, release from tin and transfer to a plate. Remove orange slices from syrup, arrange on top of cake, dust with icing sugar and drizzle with syrup. Torta is best eaten on day of making.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

Featured in

May 2010

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Christmas ham recipes

recipes

Chocolate and hazelnut zuccotto

Pretty in pink recipes

recipes

Walnut and espresso cake

Winter tart recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×