2 egg yolks
125 g sugar
grated zest of 1 untreated orange
pinch of salt
2 egg whites
25 g sponge crumbs (made from crushed sponge biscuits)
15 g all purpose flour
75 g ground almonds
15 g melted butter


50 g apricot jam
100 ml orange juice
20 ml Cointreau (orange liqueur)
zest of 1/2 untreated orange


For the dough, whisk the egg yolks with half of the sugar, grated orange zest and a pinch of salt until fluffy.

Whisk the egg white until stiff peaks form and slowly incorporate the remaining sugar while whisking.

Preheat the oven to 190°C.

Gently fold the beaten egg white into the egg yolk mixture.

Then stir in sponge crumbs, flour, ground almonds and melted butter.

Grease a springform with butter and sprinkle with sponge crumbs.

Fill the dough into the springform and smooth out evenly.

Bake in the preheated oven for about 45 minutes. Remove and allow to cool. Then turn the cold cake upside down to a wire rack.

For the glaze, stir the apricot jam with orange juice and orange liqueur.

Brush the cake with it and decorate with orange zest.

Recipe courtesy of Chef Patrik Jaros