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“Special synergy. Here a store-bought chocolate muffin mix is enhanced with chopped almonds, fresh orange juice and zest for a dessert that tastes just as good as homemade. For the sauce, simmer orange juice and sugar on the stove for 10 minutes then drizzle over individual slices. Garnish with a hint of orange zest.”
1 9-inch cake

Ingredients Nutrition

  • 1 (2 1/4 ounce) package slivered almonds (1/2 cup)
  • 4 oranges
  • 1 (20 ounce) packagedouble chocolate muffin mix
  • 1 cup sugar


  1. Heat oven to 375°. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
  2. Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on wire rack for 10 minutes. Remove from pan.
  3. Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.

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