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Orange Cream-Macadamia Torte

Orange Cream-Macadamia Torte
  • Prep 40 min
  • Total 2 hr 50 min
  • Ingredients 13
  • Servings 16
Every layer of this decadent torte is downright delicious. Start with an easy sugar cookie crust with plus-ups of cream cheese, coconut and macadamia nuts, then add a creamy orange filling. To finish, drizzle a sweet white chocolate icing over the top along with more coconut and macadamia nuts, then serve for a special moment that calls for something sweet.
By Pillsbury Kitchens
Updated March 3, 2020
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Brett Youmans
Reading, Pennsylvania

Ingredients

Torte

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 package (8 oz) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups flaked coconut, toasted*
  • 1 1/4 cups chopped macadamia nuts, toasted**
  • 3 tablespoons grated orange peel
  • 2 tablespoons grated lemon peel
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons butter

Icing

  • 1 cup white baking chips
  • 1 tablespoon Crisco® All-Vegetable Shortening

Garnish, if desired

  • 1 large orange, cut into 16 thin slices

Steps

  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
  • 2
    Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
  • 3
    Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
  • 4
    In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.

  • To toast coconut: Spread coconut in a single layer in a shallow baking pan. Bake at 350°F for 8 to 10 minutes, stirring occasionally, until golden brown. Remove from pan.
  • To toast macadamia nuts: Spread nuts in a single layer in a shallow baking pan. Bake at 350°F for 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan.
  • Use a very sharp, clean knife to slice torte into clean wedges for serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
13g
67%
Trans Fat
2g
Cholesterol
30mg
10%
Sodium
250mg
11%
Potassium
180mg
5%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
5%
Sugars
37g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
  • Crisco is a trademark of The J.M. Smucker Company
  • Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
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