Spanish almond cake

Ingredients for 12 servings:

• 8 m.-sized eggs
• 250 g powdered sugar
• 1 orange(s), only the juice and grated peel
• 1 pinch of ground cinnamon
• 1 vanilla pod(s), scraped pulp only
• 250 g almonds, peeled and grated
• 50 g butter, liquid
• Breadcrumbs for the mold
• 2 cl orange liqueur
• Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 180 degrees Celsius. Separate eggs. Beat egg yolks and powdered sugar until frothy. Add grated orange zest, cinnamon, and vanilla seeds to the eggs. Fold in almonds and melted butter alternately. Beat egg whites until stiff peaks form and carefully and evenly fold into the almond mixture. Grease and crumble a 26 cm springform pan with butter. Pour in the almond mixture and smooth the surface. Bake on the middle rack of the oven at 180 degrees Celsius for about 45 to 50 minutes. Place the cake on a wire rack and, while still warm, drizzle with a mixture of orange juice and liqueur. Dust heavily with powdered sugar and serve on the same day, if possible.