Orange Blossom Torte Recipe

How to make it

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• Preheat the oven to 350 degrees.
• Grease 15 x 10 x 1 inch baking pan. Line bottom with parchment paper.
• Prepare batter as directed on package using the water, oil and eggs.
• Fold in almond extract.
• Pour into prepared pan.
• Bake for 20 to 25 minutes.
• Cool 30 minutes until completely cool.
• Toast almonds-spread in a single layer on cookie sheet, bake for 5 to 7 minutes-watch carefully, don't burn them. Cool.
• Run knife around edges of cake pan to loosen the cake.
• Invert on a clean work surface. Remove the parchment paper.
• Cut cake crosswise into three equal pieces.
• Place one layer on your prettiest serving platter.
• Spread with half of the orange marmalade.
• Top with another layer of cake.
• Spread with the remaining orange marmalade.
• Place with remaining layer on top.
• In a large bowl, combine all frosting ingredients, except the orange marmalade, adding enough half and half for desired spreading consistency and beating until creamy. Reserve one cup of frosting for piping.
• Add 1/3 cup of orange marmalade to frosting, blend well. Frost top and sides of torte with remaining orange marmalade frosting.
• Press toasted almonds around the sides of the cake.
• Spoon remaining plain frosting into a piping bag and pipe shells around the bottom edge of the cake.
• Store in the refrigerator.
• Cut cake layers can be hard to frost. (the crumb is hard to keep from spoiling all the frosting) *Almonds are a good disguise* To make a smoother more professional finish, first thin 1/2 cup of frosting with 1 teaspoon of half and half. Spread this thin frosting over the entire cake. Let the thin coat set up before putting the rest of the thick frosting on the cake.