200 gr of sugar
100 gr of ground almonds
100 gr of chickpea flour (if you can’t find it, double the quantity of the ground almonds)
For the syrup
Juice of 2 oranges
150 gr of sugar
1 tbsp of water
Pre-heat the oven at190 ºC.
Remove the grind of the oranges into a bowl. Peel the oranges, and boil them in a small pan with water for 15 minutes. When they are soft, remove the pan from the heat and drain them. Reduce the orange to a puree by using a food processor. Let the puree cool down.
Separate the eggs in two bowls. Whisk the white until they resemble stiff peaks. Set aside. Beat the yolks with the sugar until you get a smooth paste. Add in the orange puree, the oranges grind, the ground almonds and the chickpea flour. Beat well. Gently, fold in the eggs whites.
Butter a spring form and dust with a bit of flour. Pour in the cake batter and place in the oven for 25 minutes. Test if the cake is ready by piercing its middle with a skewer, which should come out dry when the cake is ready. Remove it from the oven and let it cool down completely.
In a small pan, place the juice of the oranges, the water and the sugar and let it simmer on a medium heat for 15 minutes. Remove from the heat and let it cool down. Soak the cake with the syrup and place in the fridge for a couple of hours before serving.