Honey, orange and almond cake

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease the sides of a 20cm springform cake tin and line the base with baking paper. Using a hand-held electric whisk, beat together the egg yolks, caster sugar, orange zest, the juice of half of an orange and the ground almonds in a large bowl.
2. In a separate bowl, whisk the egg whites using a clean whisk for about 2 minutes until they form stiff peaks. Using a metal spoon, fold a spoonful into the cake mixture to loosen it, then fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for about 20 minutes.
3. To make the topping, put the orange juice and honey in a small pan and bring to the boil. Stir once, then cook without stirring for 6-8 minutes until reduced and syrupy.
4. Remove the cake from the tin and, using a fork, prick the top all over, then spoon over three-quarters of the syrup. Arrange the orange slices on top of the cake and spoon over the remaining syrup.