Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias

---------------------------PASTRY--------------------------------
3/4 c Butter 2 Egg yolks
1/4 c Sugar 2 1/2 c Flour
1 Orange (grated rind only) 1 pn Salt

-----------------------ALMOND FILLING----------------------------
6 Eggs; separated 1/2 ts Baking powder
1/2 c Caster sugar 2 c Ground almonds
1/4 ts Almond essence 1 pn Salt
1/4 c Plain flour

----------------------TO FINISH TORTE---------------------------
8 Fillo pastry sheets 1 Thin strip orange rind
1/4 c Unsalted butter; melted 1 Thin strip lemon rind
2 c Granulated sugar 2 ts Lemon juice
1 c Water 2 Pieces cinnamon bark

Cream butter and sugar with grated orange rind until light and
fluffy; beat in egg yolks. Sift flour and salt into butter mixture
to form a soft dough.

Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30
cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can
be pressed together. An alternative is to put pastry in dish without
rolling, and press it over base and sides with fingers. Even out by
rolling with a straight-sided glass.

Bake in a moderately hot oven for 15-20 minutes until lightly
coloured. Remove and cool.

To make almond filling, beat egg yolks, sugar and almond essence until
thick and light. Sift flour with baking powder and combine with
ground almonds. Fold this lightly into beaten egg yolks. Beat egg
whites with salt until stiff but not dry and fold lightly into almond
mixture. Pour into pastry-lined dish.

On a flat surface butter a fillo pastry sheet, top with another and
butter. Continue until all sheets are used. Leave a top sheet
unbuttered. Lift onto top of almond filling and trim edges of fillo
in line with pastry crust, using kitchen scissors. Brush top with
remaining butter. 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.

Bake in a moderate oven for 45 minutes until top is golden and
filling is set. Meanwhile dissolve sugar in water over medium heat,
add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
Boil for 10 minutes, strain and cool. When torte is cooked, cut
through slits in pastry down to the bottom crust. Pour cooled syrup
over hot torte, leave until cool. Cut diagonally to give
diamond-shaped pieces for serving.

Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:1
86302 069 1.

Typed for you by Karen Mintzias

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