Sunday, April 24, 2005

Torta de Laranja - IMBB # 14

Thanks to Foodgoat and Ladygoat for hosting this month's edition of Is-My-Blog-Burning and the theme is orange.

This was an easy one for me. Mom's Recipe Book has plenty of recipes featuring oranges, not to mention the orange colour and the one I chose is an orange-based rolled pudding she used to make quite often.

"Torta de Laranja," can be translated maybe as Orange Roly-Poly. In Portuguese a torta is the name given to any confection baked in a low baking sheet and then rolled from one of the sides. In Italian and Spanish the word torta means pie. In Portuguese, like in French, we use the word tarte to mean pie and torta for the rolled confection. By the way, the Brazilians sometimes use rocambole instead of torta. According to my dicttionary, in Brazilian Portuguese a rocambole is a spirited dance. In mainland Portuguese we do not have the word rocambole, but we do have rocambolesco, which means entangled. Anyway leave it up to the Brazilians to come up with the cuttest expressions.

This recipe looks very involved but is really quite simple to make and the rolling gives it a very polished apearance. Tortas can be sweet or savoury and can have a filling or not. The texture of this dessert torta is pudding-like and it has no filling.

The trick with this recipe is to cover the bottom of the greased baking sheet with parchment or wax paper and them grease again. This will ensure that the pudding will unmold. Once baked this pudding will be slightly less than 1/2-inch in height and very fragile. Unmld it onto a clean piece of cloth or paper that has been well sprinkled with sugar. This cloth will then help you roll the pudding.

This dessert it is very sweet, so I recommend that you serve it with crème fraiche or maybe a little chantilly made with very little sugar.

Torta de Laranja

  • 250 gr. sugar (1 cup + 2 tbsp)
  • 6 eggs
  • 1 tbsp butter
  • 1 tbsp Port wine
  • Juice of 2 oranges (about 1 cup liquid)
Pre-heat oven to 350-degrees F. Grease a 13 x 9-inch baking sheet and cover the bottom with parchment paper and grease again.
Mix well the butter and the sugar. Add eggs one at a time, mixing well after each addition. In the end add the Port wine and the orange juice and mix until well blended. The batter will be very liquid.
Put the pan in the pre-heated oven and cook for about 40 minutes or until you insert the tip of a knife in the pudding and it comes out clean.
While the pudding is cooking, prepare either a clean kitchen cloth or a sheet of parchment or wax paper to receive the cooked pudding. The cloth or paper has to be slightly larger than the pan you baked the pudding in. Sprinkle with sugar.
Take the pan out of the oven and wait about 5 minutes to let it cool a bit. The sides of the pudding should separate from the pan, but you can pass a knife around the sides of the pudding, just to make sure. Unmold ont the prepared cloth. Carefully, peel the parchment paper off. Choose the side you want to roll from. I rolled mine from the shorter side. With the help of the cloth, carefully roll your pudding. At the end, tighten the cloth a little bit around the roll, to help it keep its shape. Sometimes, as the puddingf cools it has a tendency to break at the sides. Keeping the cloth or paper around it for a while will help it keep its shape.
Carefully, peel the cloth off and transfer the torta to the serving plate. This quantity is enough for 4 people.


Alice said...

Yum! Looks so wonderful! I have to admit...I've never made a rolled dessert before...maybe I should give this a try? I do like sweet!

chronicler said...

Mmmm. What a nice selection for a summer cake! It would be a great addition to some of these wedding showers going on right now!

Nic said...

I love rolled cakes, but I don't think I've ever had a rolled pudding. I love that you don't have to fuss with adding a filling to it. Sounds like a great spring dessert.

Tea said...

A rolled pudding...sounds delicious! I haven't seen one before though. ^-^ But it kind of reminds me of a swiss roll (sponge cake roll with filling).

Ana said...

Alice, Chronicler, Nic, thanks for the nice comments.

Tea, I also have recipes for rolled cakes with filling and even another rolled pudding with filling, but this one does not have it and honestly, I don't think it needs it.

portuguesa nova said...

Have I mentioned that I LOVE THIS BLOG??

Ana said...

Thanks Portuguesa Nova. That's so nice to hear (read?)

Rachel said...

Oh my lord, this looks extremely satisfying, and pretty too.

I'm very curious about the savory torta, Ana--what kind of flavors are common? Would the recipe be similar to this one, but without all the sugar, I guess?

By the way, I'm thoroughly impressed that you are a bilingual blogger.

Ana said...

Rachel, thanks for the nice comment. The savoury tortas are more like a savoury cakey concoction with a cream-based filling (shrimp, meat, whatever strikes your fancy). There is another one similar to this one (no filling) made with salted codfish.

Rachel said...

That sounds so different from anything I've ever seen or tried. Do you think it would be possible to find these savory tortas in Portuguese restaurants *outside* of Portugal?

Ana said...

Rachel, it might be possible to find these tortas in Portuguese restaurants outside Portugal. But I intend to make some and post them here to.

Anonymous said...

Hi! I just came to your blog through the book "The art of cooking and serving" which you talk about in one of your posts... Your Torta de Laranja looks fantastic. I'm from Austria and we call it a "Biskuitroulade" in German. I always thought it was a typically Austrian recipe!
Anyway... i love your blog, very interesting!
Sabine :)