Wash the oranges and put them in a saucepan with enough water for them to swim well in it. Bring the water to a boil, then turn the temperature down and let the oranges simmer with the lid closed for about 1.5-2 hours. So long until they are soft and you should look there. Then take the oranges out of the water and let them cool down.
In the meantime, preheat the oven to 165 degrees and line a 24cm springform pan with baking paper. It is very important not to grease the edge.
Then halve and quarter the oranges and remove the seeds if necessary. Then put the pieces in a blender and mix very finely until you have a nice orange sauce.
Separate the eggs and stir the egg yolks until creamy, add the sugar and stir in. About 2 minutes until it is a thick, creamy mass. Then stir in the orange sauce and almonds. Beat the egg whites in another bowl until stiff and fold into the orange mixture. Pour into the prepared form, smooth it out and bake in the preheated oven for about 70-80 minutes. After about an hour, cover the cake with aluminum foil so that it doesn`t get too dark. It is best to use a chopstick sample in the middle to check whether it is fully baked. Take out and let cool down a little.
If you see that it tears at the edge, use a knife to remove the cake from the edge. The edge can then also be removed. Let the cake cool down on the bottom of the baking tin.
This cake is collapsing a bit, that`s normal. Then carefully tip it onto a wire, peel off the paper and put it on a cake plate. Cut into pieces and serve each with a dollop of cream. The cream should only be very lightly sweetened.
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