Almond Torte with Orange-Cinnamon Syrup

This recipe is from the Moro, a Moorish-Spanish restaurant in London.

Almond Orange Cake

1 3/4 cups blanched slivered almonds (7 ounces), toasted and cooled
1/4 cup flour
1 3/4 cups icing sugar
7 large eggs, separated
2 tablespoons orange zest
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease, paper, and butter a 9-inch springform pan with 2 3/4 inch sides.
Finely grind the almonds and flour in the food processor.
Using the electric mixer, beat 3/4 cup icing sugar and the egg yolks in a large bowl until thick and pale yellow, about 3 minutes.
Mix in the orange zest and the almond flour.

Using the electric mixer and the whisk beater, beat the egg whites and salt until they form soft peaks. Gradually add the remaing 1 cup icing sugar and beat until stiff, but not dry. Carefully fold together the egg whites and the egg yolk mixture. Put batter into the prepared pan and bake for ab out 40 minutes. Cool the cake on a rack.

Orange-Cinnamon Syrup

2 cups freshly squeezed orange juice (or any other orange juice you like)
1/2 cup sugar
1 cinnamon stick, broken in half

Stir all ingredients together in a large saucepan over medium-low heat until the sugar disolves. Increase the heat and boil until the syrup is reduced to about 1 1/3 cups. This takes about 12 minutes. Cool the syrup and discard the cinnamon.

Both the cake and syrup can be made well in advance.

This recipe is from the May 1998 issue of Bon Appetit, a special on London.