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1
Preheat the oven to 325 degrees.
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2
Butter a nine-inch springform pan.
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3
Cut a round disk of baking parchment to fit the bottom.
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4
Place the walnuts and a half-cup of unsifted flour in the bowl of a food processor fitted with a metal blade.
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5
Pulse until the nuts are chopped to a medium size.
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6
Set aside.
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7
Combine the tomato puree with the vinegar and set aside.
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8
Sift the remaining flour with the baking powder, salt and spices in a triple sifter and set aside.
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9
Put the eggs into the large bowl of an electric mixer.
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10
Beat on high speed until thickened and light in color - about two minutes.
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11
Gradually add the brown sugar and beat for five minutes longer.
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12
The mixture will be very thick.
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13
Reduce the speed to medium-high and blend in the orange rind and vanilla.
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14
Add the dry ingredients alternately with the tomato puree, dividing the flour into three parts and the puree into two parts.
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15
Start and end with flour.
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16
Scrape down the sides of the bowl as needed.
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17
The batter will be very loose.
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18
Pour in the butter and quickly add the chopped nuts.
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19
Beat just to blend, then immediately pour it into the prepared pan.
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20
Bake for 55 to 60 minutes.
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21
The cake is done when the top is golden brown, springy to the touch, and the sides come away from the pan.
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22
Test by inserting a toothpick into the center.
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23
It should come out dry.
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24
Remove from the oven and set on a cake rack to cool completely.
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25
Just before serving, dust the top with confectioners' sugar.
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26
Or, if desired, split the torte into two or three layers, using a long serrated bread knife, and fill and frost with sweetened whipped cream.
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27
Garnish with a few chopped walnuts.
