Mix together the breadcrumbs,
orange juice and grated orange
rind, add the ground almonds, and
if available, a tablespoon of
orange-flower water.
Beat the egg yolks with the sugar
and salt until almost white. Add to
the first mixture. Fold in the stiffly
beaten egg whites. Pour into a
square cake tin, buttered and
sprinkled with breadcrumbs, and
bake in a moderate oven (Regulo
4) for about 40 minutes.
When cold turn the cake out and
cover the top with whipped cream
(about ¼ pint). Very good and
light, and excellent for a sweet at