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1
Preheat oven to 350 degrees.
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2
Grease a 10-inch springform pan and sprinkle with matzo cake meal.
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3
In medium bowl, mix egg yolks, sugar, grated orange zest and cinnamon, and beat well.
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4
Place half the almonds in food processor and pulverize.
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5
Add remaining almonds and pulse until coarsely chopped.
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6
Stir into egg yolk mixture.
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7
In another bowl, beat egg whites until stiff peaks form.
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8
Fold into batter and pour into pan.
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9
Bake for about 40 minutes or until toothpick comes out clean when inserted in center.
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10
Meanwhile, squeeze oranges and mandarins for about 3 cups juice and pour into small saucepan with 3/4 cup sugar.
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11
Bring to boil and stir to dissolve sugar.
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12
Simmer gently until liquid has reduced by half and is a sticky syrup.
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13
Keep warm enough not to set.
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14
When cake is tepid, remove to large plate with lip and make holes with toothpick or skewer all over it, right through to bottom.
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15
Pour syrup onto cake so it absorbs it all.
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16
There will be a sticky pink moat around it; let it sit for a few hours, occasionally spooning more syrup over surface.
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17
Pour cream or nondairy topping into bowl with vanilla seeds and sugar and whisk until sloppily firm.
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18
Pour in orange liqueur, and whisk until soft.
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19
Serve alongside cake.
