- knob of butter, for greasing the tin
- plain flour, for dusting the tin (or use almond flour for to make it 100% gluten free)
- 4 medium eggs, separated
- 125 g caster sugar
- grated zest of 1 orange
- 50 g ground almonds
- 50 g flaked almonds, finely chopped
For the syrup
- 3 oranges, juiced to give about 300 ml
- 75 g caster sugar
- 1 whole cinnamon stick
- 1 Tbsp orange liqueur
Preheat the oven to 200°C (180°C fan). Butter and flour a 20cm spring form cake tin.
Put the egg whites in a bowl and whisk until you get soft peaks when the beaters are lifted.
Add 25g of the sugar a spoonful at a time, whisking between each addition until glossy.
Put the egg yolks in another bowl with the remaining 100g of sugar and whisk until thickened and pale.
Mix in the orange zest and the almonds. Fold in the egg white mixture gradually to maintain volume.
Pour into the cake tin, level the surface and bake for about 45 minutes.
To make the syrup
Simmer the orange juice with the sugar and cinnamon stick until the sugar has dissolved, then stir in the liqueur.
When the cake has cooled, use a skewer to pierce the top with little holes, then pour the syrup over
so that it soaks into the holes and is completely absorbed.