Orange-Chocolate-Walnut Torte

Preparation info
  • Makes

    12 to 16

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Olive oil is often used in baking in Greece, Italy, and throughout the Mediterranean. The oil keeps this cake moist. You have to use a mild-flavored oil, though, so that it doesn’t intrude on the other flavors.

Processing the orange zest with the sugar is a good tip to remember; it helps release all of the orange’s flavorful oils.