Torta María Luisa (Colombian Orange Cake)

5 from 1 vote

Torta María Luisa is a Colombian orange sponge baked in two layers, with red fruit jam spread between them and powdered sugar dusted over the top. No frosting and no filling to cook: the orange juice and zest do the work. Forty-five minutes, serves eight.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Colombian

Keyword: Maria Luisa cake

Servings:

Calories: 528kcal

Author: Angela Giraldo

Ingredients

280 g wheat flour about 2¼ cups
3 teaspoons baking powder
½ teaspoon salt
250 g white granulated sugar about 1¼ cups
3 eggs
½ cup orange juice freshly squeezed
2 teaspoons orange zest this is where most of the orange flavour comes from
½ cup milk
½ cup vegetable oil
1 cup red fruit jam, or to taste strawberry or raspberry; spread it thin
Powdered sugar, for dusting

Instructions

Preheat the oven to 350 °F (180 °C) and grease two round 8-inch (20 cm) tins.
Sift the flour, baking powder and salt into a large bowl.
Add the sugar and mix to combine.
In another bowl, beat the eggs, orange juice, milk, oil and orange zest.
Add half the orange mixture to the dry ingredients and beat only until incorporated. Scrape down the sides of the bowl with a spatula so nothing is left unmixed.
Add the rest of the orange mixture and beat again just until combined. Stop as soon as the streaks disappear: beating further develops the gluten and makes the cake dense.
Divide the batter between the two tins and bake for about 35 minutes, until a skewer in the centre comes out clean.
Let the cakes cool in their tins on a rack for about 15 minutes.
Turn them out of the tins and let them cool completely. Assembling them warm melts the jam and makes the layers slide.
To assemble: place the first layer flat side up on a plate and spread the jam over it with a spatula, in a thin, even layer. Set the second layer on top and dust with powdered sugar.
Cut with a slightly damp knife, which stops the sponge dragging, and serve.

Nutrition