Grand Marnier Torte Recipe
Ingredients
Vegetable spray
1 cup low-calorie margarine
2/3 cup granulated fructose
4 eggs
1 cup sifted cornstarch
1 cup sifted all-purpose flour
1 tsp bakingpowder
2 tsp grated orange rind
2 tsp Grand Marnier
1 tsp vanilla extract
Directions
Coat a 10 in. (25 cm) bundt pan with vegetable spray and then set it aside.
Cream margarine with fructose in a large bowl for about 10 minutes or until mixture is light and fluffy.
Beat in one egg.
Gradually add 1/2 c. (125 mL) of the cornstarch.
Beat in second egg.
Beat in 1/2 c. (125 mL) of the flour.
Beat in third egg.
Beat in remaining 1/2 c. (125 mL) of the cornstarch.
Beat in fourth egg.
Combine remaining flour and baking powder; then beat into flour mixture.
Beat well.
Add orange rind, Grand Marnier, and vanilla.
Transfer to greased bundt pan.
Bake at 375°F (190°C) for 45 to 55 minutes or until torte tests done.
Cool in pan.
Cream margarine with fructose in a large bowl for about 10 minutes or until mixture is light and fluffy.
Beat in one egg.
Gradually add 1/2 c. (125 mL) of the cornstarch.
Beat in second egg.
Beat in 1/2 c. (125 mL) of the flour.
Beat in third egg.
Beat in remaining 1/2 c. (125 mL) of the cornstarch.
Beat in fourth egg.
Combine remaining flour and baking powder; then beat into flour mixture.
Beat well.
Add orange rind, Grand Marnier, and vanilla.
Transfer to greased bundt pan.
Bake at 375°F (190°C) for 45 to 55 minutes or until torte tests done.
Cool in pan.
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