Almond Torte With Orange-Cinnamon Syrup
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Almond Torte With Orange-Cinnamon Syrup
  Syrup    Almonds    Tortes  
Last updated 6/12/2012 1:03:38 AM. Recipe ID 27693. Report a problem with this recipe.
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      Title: Almond torte with orange-cinnamon syrup
 Categories: None
      Yield: 8 Servings
 
  1 3/4 c  Blanched; slivered almonds,
           -(about 7 oz), toasted and
           -cooled
    1/4 c  All purpose flour
  1 3/4 c  Powdered sugar
      7 lg Eggs; separated
      2 tb Grated orange peel
    1/4 ts Salt

-------------------ORANGE CINNAMON SYRUP------------------------
      2 c  Orange juice; freshly
           -squeezed
    1/2 c  Sugar
      1    Cinnamon stick; broken in
           -half
 
  Preheat oven to 350F. Butter and flour 9" springform pan with 2
  3/4"-high sides. Finely grind almonds and flour in processor.
  
  Beat 3/4 c powdered sugar and yolks in large bowl of electric mixer
  until thick and pale yellow, about 3 minutes. Mix in grated orange
  peel, then almond-flour mixture.
  
  Beat egg whites (with clean dry beaters) and salt until beginning to
  form soft peaks. Gradually add remaining 1 c powdered sugar and beat
  until stiff but not dry. Fold whites into yolk mixture in 2
  additions. Transfer batter to prepared pan. Bake cake until top is
  golden brown and tester inserted into center comes out clean, about
  40 minutes. Cool cake in pan on rack.
  
  (Can be made 1 day ahead. Cover and let stand at room temperature.)
  
  Using small knife, cut around pan sides to loosen. Release pan sides.
  Serve with Orange-Cinnamon Syrup.
  
  Syrup: Stir all ingredients in large saucepan over medium-low heat,
  until sugar dissolves. Increase heat and boil until syrup is reduced
  to 1 1/3 cups, about 12 minutes. Cool syrup. Discard cinnamon. (Can
  be made 2 days ahead. Cover and refrigerate) 




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Recipe ID 27693 (Apr 03, 2005)

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