La torta di mamma
To be honest with you, as a child I never appreciated the flavours but now, I always beg her to make it for me. The caramelised oranges alone will do. This is definitely one of those desserts that you should place in the centre of the table and let everybody tuck in. Every time I cook it for my friends and family, I hope to enjoy the leftovers with a cup of tea in the morning and I am always disappointed as there is never any left. If you have a very sweet tooth you can serve it with clotted cream instead of mascarpone cheese
To be honest with you, as a child I never appreciated the flavours but now, I always beg her to make it for me. The caramelised oranges alone will do. This is definitely one of those desserts that you should place in the centre of the table and let everybody tuck in. Every time I cook it for my friends and family, I hope to enjoy the leftovers with a cup of tea in the morning and I am always disappointed as there is never any left. If you have a very sweet tooth you can serve it with clotted cream instead of mascarpone cheese
- Carbohydrate 50.6445125 g
- Cholesterol 158.625 mg
- Fat 4.7728125 g
- Fiber 1.68807502981089 g
- Protein 8.2159375 g
- Saturated Fat 1.27040625 g
- Serving Size 1 1 Serving (103g)
- Sodium 93.1104453123855 mg
- Sugar 48.9564374701891 g
- Trans Fat 0.861062500000001 g
- Calories 286 calories
Step-by-step
- To prepare the caramel, place the granulated sugar in a small non-stick heavy-based pan with the water. Place over a medium heat and stir until dissolved. Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat and pour the caramel into a 20cm flan dish at least 5cm deep, or equivalent solid base cake tin (not the loose-bottom kind).
- Gently push the orange slices into the caramel slightly overlapping. Do be careful because the caramel will be very hot. Set aside. Preheat the oven to 180°C fan/gas 4 (increase by 10-20C for non-fan ovens).
- Crack the eggs into a large bowl and whisk until fluffy. Tip in the caster sugar and continue to whisk until creamy and thick. Add in the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons.
- Gradually sift the flour into the egg mixture and with a large metal spoon, fold in gently to incorporate as much air as possible. Pour the mixture into the flan dish over the caramel sauce and bake in the middle of the oven for 25 minutes. After this time, test it is cooked by inserting a strand of dry spaghetti (or a thin skewer) in the centre of the sponge and if it comes out clean it is ready.
- Remove the tin from the oven and run a knife round the rim of the sponge to loosen it. Wearing oven gloves, place a flat serving plate over the top of the tin, quickly invert both plate and tin to turn out the orange sponge. (Be careful as the caramel sauce will be very hot.) Drizzle over the orange liqueur and leave to rest at room temperature for 15 minutes.
- Slice and serve slightly warm with a tablespoon of mascarpone on the side.
The Caramel Foundation
Removing the pan from the heat precisely when the sugar and water mixture turns amber prevents bitterness from scorching the sucrose. Using a heavy-based pan distributes thermal energy evenly across the base, stopping localized burning while the edges dissolve. Pressing the sliced oranges into this cooling syrup requires caution, as molten sugar reaches temperatures far exceeding boiling water. Solid-bottom cake tins are mandatory here because loose-bottom pans will leak liquid caramel into the oven chamber during baking.
Texture and Aeration
Whisking whole eggs until they form thick ribbons introduces the mechanical leavening necessary for a light crumb without excessive chemical agents. Folding plain flour through this whipped matrix with a metal spoon preserves microscopic air pockets that would otherwise deflate under heavy utensil friction. Testing doneness with a strand of dry spaghetti offers a reliable tactile check, as the starch registers moisture differently than smooth metal skewers. Serving slices alongside mascarpone or clotted cream balances the bright citrus acidity with high-fat dairy solids.
