Sponge

Preheat oven to 180C and grease and line a22 cm cake pan.

Mix egg yolks with orange zest and almonds and set aside.

Beat egg whites in a clean, dry bowl until stiff, then add sugar a tablespoon at a time while continuing to beat until meringue is very stiff.

Stir 1/4 of the meringue mixture through the yolk and almond mixture to loosen, then gently fold this back into the rest of the meringue, using a metal spoon.

Pour into cake tin and bake for about 1 hour, or until a skewer comes out clean. Cool in tin, then invert onto a shallow dish.

Syrup

Bring orange juice, zest and sugar to a boil, remove from heat and stir to dissolve sugar.

When cake is cooled, make small holes in the cake, pour syrup over evenly, then sprinkle with flaked almonds.