1. Preheat the oven to 165 °C (convection). Wash the orange thoroughly and finely grate about 1 tsp of the peel. Separate the eggs. In a bowl, beat the egg yolks with sugar, vanilla sugar, nutmeg, honey, and cinnamon until frothy using a hand mixer. Stir in the ground almonds.
2. In another bowl, beat the egg whites with salt until stiff. Add the orange peel and egg whites to the almond mixture and gently fold in. Pour the mixture into a greased springform pan. Bake in the oven for about 30 minutes.
3. Drizzle the hot cake with Amaretto and let it cool. In the meantime, heat a pan over medium heat. Toast the almond slices in it for about 2 minutes. Dust the almond cake with powdered sugar and serve with the toasted almond slices. Enjoy your meal!
Nutrition per serving
kcal: 651
Protein: 16 g · Fett/Fat: 36 g · Carbs: 64 g
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