Orangentore dates back to the Congress of Vienna of 1815, when the desserts of the various diplomats found their way into the hearts and stomachs of the Viennese. A specialty of Dalmatia, a province along the Adriatic coast, it is made with bread crumbs, not flour. This lack of flour (and baking powder) results in a dense, moist torte that may look a little forlorn compared to other high-rising cakes. Don’t be concerned, because the delicious frosting of orange curd and whipped cream disguises any visual flaws. Refreshing and full of citrus flavor, this torte deserves every second of its long-lived popularity.