3 eggs, room temp
150 grams (5 1/2 ounces) powdered sugar, divided
175 grams (6 ounces) almond meal
pinch of crumbled sea salt flakes
1/2 blood orange, juice and zest (if you don't have access to blood oranges, any nice orange, tangerine, or lemon will work here)
1/4-1/2 teaspoon ground cardamom
for serving: 2-4 blood oranges, peeled removed and slices
Preheat oven to 350 degrees F.
Separate egg whites and yolks. In a medium mixing bowl, mix yolks with 125 grams (4.5 ounces) powdered sugar. Add almond flour, crumbled sea salt flakes, orange juice and zest, and cardamom. Stir to combine all ingredients - the mixture will be thick and paste-like. Set aside while you whisk your egg whites.
Before whisking egg whites, be sure to clean your whisk and bowl thoroughly so that there's not a hint of oil/grease to inhibit the eggs from whisking properly. I rub my whisk and bowl with a slice of lemon - the acidic juice cuts through any residue. Whisk egg whites until soft peaks form. Add the remaining sugar and continue to whisk egg whites they've formed stiff peaks.
Fold egg whites into the yolk/almond mixture. Don't overmix... we want some streaks of white after mixing.
Prep a 7 inch cake pan. First, thoroughly butter the inside of the pan. Then, cut a round of parchment paper to fit into the bottom of the pan - butter the paper too, just in case. Pour the batter into your prepped pan. Bake cake on the oven's middle rack for 35 minutes.
Let the cake cool on a rack before slicing. (Before removing the cake from the pan, be sure to slide a knife down around the edges to make sure it easily separates from the side of the pan.) Keep in mind... any gooey center of the cake will firm up as it cools.
Before serving, dust the cake with powdered sugar. Serve your slices of cake with rounds of blood orange on the side.