Mix well the egg yolks with the sugar, orange zest, cinnamon, and all the almonds. Beat the egg whites until stiff and fold them in. Pour into a greased and floured 10-inch (26 cm) cake pan and bake in a preheated 350 degree F (180 degree C) oven for about 1 hour.
Make a syrup by bringing to the boil the orange juice with the remaining sugar. Remove from the heat and stir to dissolve the sugar.
When the cake has cooled, make little holes on the top with a fork to allow the juice to be absorbed, and turn it out onto a deep pan or dish that will just contain it and the syrup. Pour the syrup on top and leave to soak for a few hours or overnight.
A nice way of serving this splendid cake is with orange (or apricot) slices in syrup.
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