Orange torte

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 55 (falt i det fri)

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1
Pound the almonds
Pound the blanched sweet almonds finely together with the juice of 1 orange.
2
Make the batter
Stir the egg yolks with the sugar for 15 minutes. Add the juice of the other orange, the lemon juice and the pounded almonds. Whisk for 20 minutes. Stir in the sifted potato starch and finally the stiffly whisked egg whites.
3
Bake
Put the batter in a well-greased, floured tin. Bake in a not too hot oven (about 175 °C (345 °F)) for ½–¾ hour.
4
Glaze
Turn the cake out. When it has cooled somewhat, brush it with orange glaze (see Orange glaze).

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