Little Miss Sunshine. Flourless Orange and Almond Torte with Lemon Cream Cheese Frosting, Turkish Delight, Pistachio and Rose Petals.

This joyful cake is inspired by Alla Wolf-Tasker’s flourless orange cake at the wonderful Wombat Hill House Cafe in Daylesford, Victoria. I remember being thoroughly mesmerised by the breathtaking prettiness of a slice of that particular cake. So much so I just knew, then and there, that I would need to recreate it for my daughters’ birthday party. Here is that one slice of  gorgeousness that inspired a birthday torte.

This cake radiates sunshine and happiness. My version?  Lemon cream cheese frosting studded with jewels of turkish delight, pistachio and rose petal. Blanketing a luscious flourless orange and almond cake. Layer upon layer of sweet and punchy middle eastern flavours.

A recipe for a flourless orange and almond cake can de found in one of my earliest posts For Grace. A Taste of the Middle East. Flourless Orange and Almond Cake. In keeping with the gluten-free nature of the cake, I have assembled the torte using a gluten-free icing sugar mixture in my frosting.  All topped with a delicious gluten-free turkish delight.

Flourless Orange and Almond Torte with Lemon Cream Cheese Frosting, Turkish Delight, Pistachio and Rose Petals.

1 Flourless Orange and Almond Cake

1 quantity Lemon Cream Cheese Frosting

75 g lemon and rose flavoured turkish delight, preferably gluten-free.
2 tablespoons pistachios, roughly chopped
1 tablespoon dried rose petals, chemical free

Lemon Cream Cheese Frosting

60 g butter, softened
160 g Philadelphia cream cheese, softened
zest of 1 lemon, finely grated
3 cups (480 g) gluten free icing sugar mixture

BEAT butter, cream cheese and lemon zest in a small bowl until light and fluffy. At least 5 minutes.
GRADUALLY beat in icing sugar, ensuring it is well incorporated.

To Assemble the Torte

PLACE cake on serving plate.
SPREAD cake all over with the Lemon Cream Cheese Frosting. Use a palette knife for a smooth finish.
CUT turkish delight into slivers with kitchen scissors. Scatter over frosted cake.
FINISH with a good sprinkling of chopped pistachios and rose petals.

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