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1
Preheat oven to 375F (190C).
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2
Lightly greese and flour a 9-inch springform pan, tapping out any excess flour.
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3
Crack 2 eggs into a large bowl.
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4
Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs.
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5
Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.)
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6
Now you should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.
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7
Beat the egg whites with an electric mixer at high speed until foamy.
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8
Beat in 13 cup sugar until soft peaks form.
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9
Set aside.
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10
Clean and dry the beaters.
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11
Add brown sugar and the remaining 23 cup sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, 2 to 4 minutes.
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12
Scrape down the sides of the bowl with a rubber spatula, add the toasted ground nuts and vanilla, keep beating until combined.
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13
Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed.
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14
Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible).
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15
Gently pour the batter into the prepared pan.
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16
Place the pan in the oven and reduce heat to 325F (160C).
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17
Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes.
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18
Transfer to a wire rack and let cool completely, about 2 hours.
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19
As it cools, the cake will shrink away from the sides of the pan.
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20
Remove the pan's side.
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21
Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate.
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22
Slice the cake horizontally into two layers with a long, thin knife.
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23
Gently lift off the top.
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24
Spread the marmalade (or other jam) over the bottom layer and replace the top.
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25
Do not press down.
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26
Sprinkle with powered sugar just before serving.
