1. Preheat the oven to 350˚F (180°C). Line an 8 inches springform tin* with baking parchment, grease lightly, and set aside.

2. Add the eggs to the bowl of a food processor and whisk on medium speed until light and fluffy (a handheld mixer will also do). Increase the speed and gradually add the sugar, then continue whisking for about 1 minute until the volume has increased significantly. Add the ground almonds, orange zest, orange juice, and liquor and gently fold in everything.

3. Pour the batter into the prepared baking tin and bake for about 50-55 minutes or until a toothpick inserted into the center of the cake comes out (almost) clean. The center of the cake may still be slightly moist (but not wet). Remove from the oven and let cool completely on a wire rack. Before doing so, loosen the cake from the edge of the tin with a knife so that it can contract evenly.

4. Remove the cake from the baking tin, place the paper cross in the center of the cake, and dust with confectioners’ sugar. Carefully remove the cross and serve the cake.