Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 8

How to Make It

Step 1

Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.

Step 2

Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.

Step 3

Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest.

Step 4

Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.

Step 5

Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes.

Step 6

To serve, spoon the sauce over the torte and garnish with the orange-zest strips.
 If you made it from scratch: 2 1/2 hours.

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