Almond Orange Cake

20 cm dia. cake springform pan Preheat the oven to 180 °C.

Cover the bottom of the cake pan with parchment paper and butter the pan well.

Beat the egg yolks, sugar and water to a pale thick cream. Stir in salt, vanilla sugar, orange zest and almond kernels.

Whip the egg whites until very stiff. Gradually sift in the sugar and continue beating until you have a glossy white mixture. Add the beaten egg whites to the almond mixture, dust with cornflour and stir in carefully. Pour the batter into the prepared pan and smooth it out.

Meanwhile, bake the cake in the oven at 180 degrees on the second rack from the bottom for 40 to 45 minutes. Cool in the pan for 10 minutes.

In the meantime, bring the orange juice and sugar to the boil. Perfume with the liqueur. Sprinkle generously on the cake while it is still warm and cool. Garnish with almond kernels to taste and serve with fluffy whipped cream.

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