I first tasted this cake in a bar in southern spain and enjoyed it as I love almonds and oranges. As the season for Seville oranges is quite short, you have to make the most of them while they are available.

6 large fresh organic eggs (separated)
240 grams golden caster sugar
230 grams finely ground almonds
Very finely grated zest of three oranges

Juice of 8 Seville oranges
A stick of cinnamon
Golden caster sugar – amount to taste

Preheat the oven to 180 degrees Celsius
Line a 23 cm springform baking tin with greaseproof paper or baking parchment

Mix all but 1 tbsp of the caster sugar with the egg yolks until pale
Stir in the ground almonds and orange zest
Beat the egg whites with the tablespoon of caster sugar until stiff
Fold the egg whites into the sugar and egg mixture, very gently (continue folding until the mixture loosens up)
Gently – transfer the cake batter into the prepared cake tin
Bake for one hour on the centre shelf of the oven or until the cake is a pale golden colour and firm to the touch
While the cake is baking, make the syrup:- place all the orange juice into a saucepan, then add the cinnamon stick with a couple of tbsp of sugar, to taste
Place over a low heat and bring up to a gentle boil then simmer for five minutes
The syrup should be quite tart so don´t overdo the sugar
Leave the syrup to cool, then refrigerate
Remove the cake from the oven and leave to cool completely (while still in the tin) on a rack

Gently remove from the tin and transfer to a serving plate, with a small skewer pierce six very small holes in the top of the cake

An hour before serving, drizzle half of the syrup over the top and serve the remainder in a small jug for guests to help themselves