Spanish orange and almond cake

Ingredients for 1 servings:

• 2 organic oranges, approx. 300 – 350 g
• 5 eggs, separated
• 200 g sugar
• 225 g almonds, ground
• 75 g almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

for a 25cm springform pan, without flour

Wash organic oranges in hot water, cut into thin pieces, and remove the pips. Place in a wide saucepan with 2-3 tablespoons of water, cover, and simmer gently for about 30 minutes until the liquid has evaporated. Be careful not to burn. Pour into a taller container and blend thoroughly with an immersion blender. Then let cool. Beat the egg whites with a pinch of salt until stiff peaks form, then add half of the sugar. Continue beating until stiff peaks form. Beat the egg yolks with the remaining sugar until creamy. Mix in the almonds and orange puree. Stir in 3-4 tablespoons of beaten egg whites. Carefully fold in the remaining beaten egg whites with a whisk. Line a 25cm (10″) baking pan with baking paper, pour in the batter, and smooth it out slightly. Sprinkle the flaked almonds over the batter. Preheat the oven to 170°C (top/bottom heat) and bake the cake for about 50 minutes. If the surface is getting too brown, cover the cake with aluminum foil. Do the toothpick test. Let cool on a wire rack.