Spread with butter or margarine a detachable mould of 26 cm. in diameter and scatter the bread crumbs. Heat oven to 200 degrees. Whisk the egg yolks with half the sugar until frothy mixture and add the zest and orange juice. Beat the egg whites with the remaining sugar and incorporate them into the mix of egg yolks.
Sift over the flour and incorporate it bottom up along with the biscuit crumbs and almonds. Pour batter into pan and smooth surface. Cook it 30-40 minutes to half-height.
A little cool the cake on a wire rack, then rub with heated Orange jelly, spread over the blades of almond and decorate with candied orange slices halved.
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