Start this recipe by preparing the sweet pastry. In a large bowl, rub together the flours, sugar and butter till the mixture resembles breadcrumbs. Add the egg, vanilla essence, orange zest and juice and mix to a soft pastry. Use the pastry to line the bottom and sides of a deep 25cm spring-bottom tin, which has been lightly greased. Using a fork, prick holes into the pastry. You can prepare the date and orange filling next. Place all the ingredients in a saucepan, and cook for about 5 minutes on a low heat, till the dates are soft and creamy. Mix well to a nice smooth paste, and spread the mixture onto the prepared pastry base whilst still warm. Finally, prepare the almond filling by mixing all the ingredients together (except the flaked almonds and icing sugar) in a bowl with a whisk to a thick smooth batter. Pour the almond filling over the date mixture and spread out. Sprinkle the flaked almonds on top of the almond filling and bake in the oven at 180`c for about 50 minutes. The torte should rise during cooking and should be golden brown when cooked. Remove from the oven and leave to cool completely. Before serving the almond and date torte, dust the top with the icing sugar and cut into slices.