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1
Preheat the oven to 180 C or 350 F.
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2
Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
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3
Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
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4
Then add the almonds and zest.
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5
Beat the egg whites and remaining tablespoon of sugar until stiff.
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6
Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
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7
The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
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8
Gently ease the batter into the lined tin.
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9
Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
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10
While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
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11
Bring to a gentle boil and simmer for about five minutes.
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12
Taste.
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13
The syrup should be quite tart.
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14
Cool and place in the fridge.
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15
When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
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16
Transfer to a plate and pierce four small holes in the top of the cake.
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17
Pour half the syrup over the top and serve with the rest of the syrup on the side.
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18
If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.
