Spanish Sponge Cake

INGREDIENTS:

• 300 g of very soft to slightly melted butter

• 300 g of almonds, ground

• 6 eggs

• 1 good pinch of salt

• 250 g of sugar

• 2 organic oranges

• 250 ml of orange juice

• 100 g of flour

• 1 teaspoon of baking powder
  

INSTRUCTIONS:

1. Preheat the oven to 340 °F convection oven.
   

2. First, separate the eggs. Beat the egg whites with the sugar and salt until light and stiff.
   

3. Mix all the remaining ingredients, including the egg yolks, until creamy. Then, fold in the lightly beaten egg whites.
   

4. Pour the batter into a greased or baking paper-lined springform pan (diameter approx. 26 cm) and bake for 1 hour. Test the cake with a stick to ensure it is cooked through. If it is not baked through (the dough will stick to the stick), bake the cake for a few minutes longer.