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1
Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks.
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2
Sift flour and salt into butter mixture to form a soft dough.
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3
Lightly grease a round 20 cm dish.
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4
As pastry moulds easily any tears can be pressed together.
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5
An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers.
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6
Even out by rolling with a straight-sided glass.
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7
Bake in a moderately hot oven for 15 to 20 minutes until lightly coloured.
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8
Remove and cool.
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9
To make almond filling, beat egg yolks, sugar and almond essence until thick and light.
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10
Sift flour with baking powder and combine with ground almonds.
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11
Fold this lightly into beaten egg yolks.
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12
Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture.
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13
Pour into pastry-lined dish.
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14
On a flat surface butter a fillo pastry sheet, top with another and butter.
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15
Continue until all sheets are used.
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16
Leave a top sheet unbuttered.
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17
Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors.
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18
Brush top with remaining butter.
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19
With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1 1/2 inches) apart.
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20
Bake in a moderate oven for 45 minutes until top is golden and filling is set.
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21
Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
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22
Boil for 10 minutes, strain and cool.
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23
When torte is cooked, cut through slits in pastry down to the bottom crust.
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24
Pour cooled syrup over hot torte, leave until cool.
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25
Cut diagonally to give diamond-shaped pieces for serving.
