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.
La Torta di Mamma: A Taste of Home
This isn't just a recipe; it's a story. A story woven into the very fabric of my childhood memories, a story of family gatherings, warm kitchens filled with the intoxicating aroma of caramelized oranges and freshly baked cake. As a child, I must confess, I wasn't always a fan. The rich sweetness, the intense orange flavor—it was a bit much for my young palate. But as I've grown older, my appreciation for this simple yet exquisite cake has only deepened.
Now, the mere mention of "La Torta di Mamma" sends a wave of nostalgia washing over me. It evokes images of my mother, her hands dusted with flour, her face illuminated by the warm glow of the oven. It's a cake that transcends mere dessert; it’s a symbol of love, tradition, and the enduring comfort of family. Every bite is a trip down memory lane, a reminder of simpler times and the unwavering love that binds us together. The caramelized oranges, glistening and golden brown, are the stars of the show. Their intensely sweet and slightly bitter notes perfectly complement the soft, spongy texture of the cake. Each slice is a symphony of flavor, a balance of sweetness and tartness that's utterly irresistible.
The preparation itself is a labor of love, a series of meticulous steps that culminate in a masterpiece. From the careful crafting of the caramel to the gentle folding of the batter, every action is imbued with intention and care. It's a ritual I've come to cherish, a meditative process that allows me to connect with my heritage and the women who came before me. And let's not forget the anticipation! The wait for the cake to cool, the moment of truth when you carefully invert the tin onto a serving plate, revealing the stunning golden-brown cake, its surface glistening with a beautiful caramel glaze, a sight that never fails to fill me with joy and a sense of accomplishment.
This recipe isn’t just for special occasions; it's perfect for any day you want to treat yourself or your loved ones. Serve it warm with a dollop of creamy mascarpone cheese, or for a richer treat, try clotted cream. It pairs beautifully with a cup of strong tea, especially on a crisp autumn evening. And while I always hope for leftovers to savor with my morning cuppa, it rarely happens. The cake is just too tempting to resist, disappearing quickly among family and friends, a testament to its irresistible charm.
More than just a recipe, La Torta di Mamma is a legacy. A tradition passed down through generations, a taste of home, a symbol of love and family. It's a cake that speaks volumes without uttering a single word, a dessert that nourishes not just the body, but the soul.
So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. Create your own memories, and share the joy of La Torta di Mamma with those you love. Trust me, it’s an experience you won’t soon forget. You'll find yourself adding this delicious treat to your personal recipe book, destined to become a cherished family favorite. And maybe, just maybe, you'll even have some leftovers to enjoy the next morning!
