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Recipe Name: Almond Torte With Orange-cinnamon Syrup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 3/4 Cup(s) Blanched, slivered almonds
about 7 oz toasted and
1/4 Cup(s) All purpose flour
1 3/4 Cup(s) Powdered sugar
2 Tablespoon(s) Grated Orange Peel
1/4 Teaspoon(s) Salt
2 Cup(s) Orange juice, freshly
1/2 Cup(s) Sugar
1 Cinnamon stick, broken in
From: Bon Appetit, May 1998 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) Posted to JEWISH-FOOD digest by on Apr 28, 1998

Nutrition (calculated from recipe ingredients)
Calories: 732
Calories From Fat: 308
Total Fat: 35.3g
Cholesterol: 238.7mg
Sodium: 201.7mg
Potassium: 709.1mg
Carbohydrates: 72.9g
Fiber: 3.6g
Sugar: 63.3g
Protein: 33.8g

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