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1
Combine sugar, orange juice concentrate and water in heavy medium saucepan.
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2
Stir over medium heat until sugar dissolves; bring to rolling boil.
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3
Pour syrup into small bow.
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4
Refrigerate uncovered until cold and thickened, about 3 hours.
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5
(Can be prepared 3 days ahead.
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6
Cover and keep refrigerated.)
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7
Preheat oven to 350F.
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8
Grease bottom of 9x9x2-inch baking pan.
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9
Combine 1/2 cup cake meal, potato starch and cinnamon in small bowl; whisk to blend.
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10
Combine dates and remaining 1 tablespoon cake meal in medium bowl.
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11
Toss to coat and separate pieces.
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12
Mix chocolate and nuts into dates.
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13
Beat margarine and 1 cup orange syrup in large bowl until blended.
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14
Add egg yolks 2 at a time, beating well after each addition.
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15
Beat in orange peel, then dry ingredients; stir in date mixture.
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16
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form.
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17
Gradually add sugar, beating until stiff but not dry.
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18
Fold large spoonful of whites into batter to lighten.
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19
Fold in remaining whites in 3 additions.
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20
Transfer batter to prepared pan.
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21
Bake until tester inserted into center comes out clean, about 35 minutes.
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22
Cool cake in pan on rack.
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23
(Can be made 1 day ahead.
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24
Cover and let stand at room temperature.)
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25
Using small sharp knife, cut all peel and white pith from oranges.
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26
Working over bowl, cut between membranes to release segments.
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27
Chill until ready to serve.
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28
Brush some of remaining orange syrup over cake.
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29
Cut cake lengthwise into 4 equal strips.
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30
Cut each strip into 3 diamonds (reserving remaining cake for nibbling).
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31
Place cake on platter.
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32
Mix enough of remaining orange syrup into oranges to sweeten to taste.
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33
Serve cake with fruit.
