Almond Torte With Orange Cinnamon Syrup Recipe

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   ["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 till thick and pale yellow, about 3 min.", "Fold in grated orange peel, then almond-flour mix.", "Beat egg whites (with clean dry beaters) and salt till beginning to create soft peaks.", "Gradually add in remaining 1 c powdered sugar and beat till stiff but not dry.", "Fold whites into yolk mix in 2 additions.", "Transfer batter to prepared pan.", "Bake cake till top is golden and tester inserted into center comes out clean, about 40 min.", "Cold 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, till sugar dissolves.", "Increase heat and boil till syrup is reduced to 1 1/3 c., about 12 min.", "Cold syrup.", "Throw away cinnamon.", "(Can be made 2 days ahead.", "Cover and chill)"]

* Per serving · 4 servings · Values may vary.

No additional tips available.