1 Video | Photo: Apple and Walnut Torta Recipe
Ingredients
- 1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
- 1/4 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1/2 orange, zested
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs
- 8 tablespoons butter, melted
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups diced peeled apples (about 2 apples)
- 1/2 cup chopped walnuts, toasted
- Ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
To serve, while still warm cut into squares or wedges and serve with ice cream.
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By mlkent
Roanoke, TX
on November 27, 2012
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Loved this dessert. It is easy and really delicious. It will be one of my "go to" recipes from now on.
Thanks Giada.
By foodgoblin
Connecticut
on October 07, 2012
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I made this torta this morning. I didn't have Grand Marnier to soak the dried cranberries in, but I DID have fresh cranberries. I put about 1 cup into my mini chopper and used them instead. I didn't bother to toast the walnuts. I also used several kinds of apples (picked fresh yesterday! It was quite good.
By MySoupBowl
on November 15, 2011
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Mine looked just like the picture on this recipe. I was all out of Grand Marnier and used Congnac to plump the cranberries. I used one large Pink Lady apple to get my 2 cups and had no problem with the amount of batter. Next time however I would use Golden Delicious as I've had much better performance with them in this type of recipe. The taste coming out of the oven 24 hours was much different than just 1 hour. The longer it sat the more it tasted and reminded me of fruit cake, perhpas it was the Congnac. I thought it was best shortly out of the oven. It was not very sweet and that's fine if you follow the recipe and add ice cream. As always, don't over bake your cakes. I say give it a try.
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