Orange and almond cake

Separate five eggs, whites into the mixer bowl and yolks into a separate bowl. Start with the whites, because any fat in the bowl stops them whipping.

Add a little of the sugar to the whites and beat on high speed to stiff peaks, about two to three minutes, then transfer them to another bowl.

Beat the very soft unsalted butter with the egg yolks, the granulated sugar, almond extract, vanilla extract and salt on high speed until thick and fluffy.

Mix the almond flour with the baking powder and the zest of two oranges.

Add the almond mixture to the butter mixture and mix only until just incorporated; do not overmix.

Grease the pan with the butter left on the wrappers, especially the sides.

Slowly add the beaten egg whites and fold everything together lightly with a spatula until even; the whites lighten what is otherwise a dense cake.

Pour the batter into a nine inch round springform pan.

Bake on the center rack at 350F for about 55 minutes to an hour and five minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Variation: before baking, sprinkle sliced almonds or lay orange slices on top.

Cool completely on a wire rack, about 30 to 40 minutes, before transferring.

Dust plenty of confectioner's sugar on top to serve, with whipped cream or orange slices if desired.

Only once cold, flip the cake onto a plate or cutting board, peel off the parchment paper, and flip it back onto the serving platter; doing this warm cracks the cake.

Variation: for New Year's, wrap a coin in foil and bake it in as a vasilopita.