Rich Almond Cake

Preheat the oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.

Grind the natural almonds with 2 tablespoons of the granulated sugar in a food processor until finely ground but not oily, creating an almond flour texture.

Combine the ground almond mixture with grated orange peel and set aside.

In a clean, dry bowl, whisk the egg whites and salt until soft peaks form, about 2-3 minutes.

Gradually add the remaining 1 cup of granulated sugar to the egg whites while whisking continuously until stiff, glossy peaks form, approximately 4-5 minutes.

Sift the all-purpose flour over the meringue and gently fold it in using a spatula with a few broad strokes.

Fold the almond-orange mixture into the meringue in two additions, using gentle folding motions to maintain the volume and airy texture of the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 35 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Once cooled, dust the top of the cake with confectioners' sugar if desired before serving.