Ready in 2 hours
Delicious gluten and dairy free cake from the Moro cookbook.
Whisk egg yolks and all but 1 TB sugar until pale. Add almonds and zest. Mix well.
In a separate bowl beat egg whites and 1 TB sugar until stiff
Fold whites into egg yolk mixture until well mixed and light. Pour into a prepared 23x23cm cake tin lined with wax paper (grease proof paper)
Bake for 60-70 min at 180C.
While baking mix sauce ingredients in a pan and bring to boil. Simmer for 5 minutes. Take off the heat, cool and place in refrigerator until ready to use.
when cake is done, remove from over, poke 8 holes in the top and pour half the orange sauce onto it. Use the rest on the side when serving. Cool, serve.