Spanish Orange and Almond Cake (Tarta de Naranja y Almendra)

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Wash the oranges thoroughly. Place them whole in a pot of water, bring to a boil, and simmer for 45 minutes until very soft. Drain and let cool slightly.

Once cooled, cut the oranges in half, remove any seeds, and process them in a food processor until smooth. You should have about 1 1/2 cups of orange puree.

In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Fold in the orange puree.

In a separate bowl, combine the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared cake pan. Sprinkle the sliced almonds evenly over the top.

Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely cover it with foil.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.