| 1 | Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks. |
| 2 | Sift flour and salt into butter mixture to form a soft dough. |
| 3 | Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30 cm (10 x 12 inch) baking dish. |
| 4 | As pastry moulds easily any tears can be pressed together. |
| 5 | An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. |
| 6 | Even out by rolling with a straight-sided glass. |
| 7 | Bake in a moderately hot oven for 15-20 minutes until lightly coloured. |
| 8 | Remove and cool. |
| 9 | To make almond filling, beat egg yolks, sugar and almond essence until thick and light. |
| 10 | Sift flour with baking powder and combine with ground almonds. |
| 11 | Fold this lightly into beaten egg yolks. |
| 12 | Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture. |
| 13 | Pour into pastry-lined dish. |
| 14 | On a flat surface butter a fillo pastry sheet, top with another and butter. |
| 15 | Continue until all sheets are used. |
| 16 | Leave a top sheet unbuttered. |
| 17 | Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. |
| 18 | Brush top with remaining butter. |
| 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 ?inches) apart. |
| 20 | Bake in a moderate oven for 45 minutes until top is golden and filling is set. |
| 21 | Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil. |
| 22 | Boil for 10 minutes, strain and cool. |
| 23 | When torte is cooked, cut through slits in pastry down to the bottom crust. |
| 24 | Pour cooled syrup over hot torte, leave until cool. |
| 25 | Cut diagonally to give diamond-shaped pieces for serving. |
