Monday, October 29, 2012
Torta de Regina de Notte
Here's how I made the Queen of the Night: it took only one ingredient change to make this safe for me to eat, and I think the coconut oil enhanced the main ingredient floral notes.
7.06 ounces / 200 grams ground hazelnuts, plus half an ounce more to dust the pan
9.52 ounces / 270 grams granulated sugar
8 large eggs, separated
Finely grated zest of 2 oranges
4 ounces orange juice (the juice of 2 oranges)
1 tbsp hazelnut liqueur or vanilla extract
7 ounces / 225 grams semisweet chocolate - ground or finely shaved
pinch of salt
8 ounces marmalade
1 tablespoon hazelnut liqueur
1-2 tablespoons orange juice
Lightly grease a 9" springform pan with coconut oil. I like to parchment the bottom of the pan then oil the paper & sides. Dust with extra ground nuts.
The book says to bake the cake for 55 minutes, mine was done in 40 minutes. Keep toothpicks handy and pay attention to the baking scents. Once a pick comes out mostly dry, pull the cake and set to cool for 10-15 minutes. Run the back of a knife edge around the outer rim, pop the spring form off and make the glaze.