Orange and Almond Spanish Cake

Preheat the oven to 180 C or 350 F.

Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.

Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.

Then add the almonds and zest.

Beat the egg whites and remaining tablespoon of sugar until stiff.

Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.

The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.

Gently ease the batter into the lined tin.

Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.

While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.

Bring to a gentle boil and simmer for about five minutes.

Taste.

The syrup should be quite tart.

Cool and place in the fridge.

When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.

Transfer to a plate and pierce four small holes in the top of the cake.

Pour half the syrup over the top and serve with the rest of the syrup on the side.

If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.