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Ingredientes
- 3/4 c. Butter
- 1/4 c. Sugar
- 1 x Orange (grated rind only)
- 2 x Egg yolks
- 2 1/2 c. Flour
- 1 pch Salt
- 6 x Large eggs, separated
- 1/2 c. Caster sugar
- 1/4 tsp Almond essence
- 1/4 c. Plain flour
- 1/2 tsp Baking pwdr
- 2 c. Grnd almonds
- 1 pch Salt
- 8 x Fillo pastry sheets
- 1/4 c. Unsalted butter, melted
- 2 c. Granulated sugar
- 1 c. Water
- 1 x Thin strip orange rind
- 1 x Thin strip lemon rind
- 2 tsp Lemon juice
- 2 piece cinnamon bark
Direcciones
- Cream butter and sugar with grated orange rind till light and fluffy; beat in egg yolks. Sift flour and salt into butter mix to create a soft dough.
- Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or possibly a 25 x 30 cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can be pressed together. An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. Even out by rolling with a straight-sided glass.
- Bake in a moderately warm oven for 15-20 min till lightly coloured.
- Remove and cold.
- To make almond filling, beat egg yolks, sugar and almond essence till thick and light. Sift flour with baking pwdr and combine with grnd almonds. Fold this lightly into beaten egg yolks. Beat egg whites with salt till stiff but not dry and fold lightly into almond mix. Pour into pastry-lined dish.
- On a flat surface butter a fillo pastry sheet, top with another and butter.
- Continue till all sheets are used. Leave a top sheet unbuttered. Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or possibly razor blade make slits through the top 2 or possibly 3 sheets running the length of the dish and spacing them 4 cm (1 1/2 inches) apart.
- Bake in a moderate oven for 45 min till top is golden brown and filling is set. Meanwhile dissolve sugar in water over medium heat, add in fruit rinds, lemon juice and cinnamon bark and bring to the boil. Boil for 10 min, strain and cold. When torte is cooked, cut through slits in pastry down to the bottom crust. Pour cooled syrup over warm torte, leave till cold. Cut diagonally to give diamond-shaped pcs for serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 457 | |
| Calories from Fat 185 | 40% |
| Total Fat 21.2g | 27% |
| Saturated Fat 10.76g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 196mg | 8% |
| Potassium 115mg | 3% |
| Total Carbs 61.0g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 38.01g | 25% |
| Protein 7.57g | 12% |
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