• 2 small oranges (350g), preferably seedless Merlin or Valencia
• 3 cups (450g) Self-raising flour (Farina)
• 2 teaspoons (16g) baking powder
• 1 pinch of salt
• 4 eggs, yolks separated from whites
• 2/3 cup (170g) unsalted butter, room temperature
• 1 1/2 cups (345g) sugar
• 2/3 cup (180g) strained yogurt or whatever we have
For the topping
• 2 tablespoons powdered sugar
METHOD
1. Preheat the oven to 180°C (350°F) on fan setting. Line a baking sheet with parchment paper and sprinkle the almonds on top. Bake in the preheated oven for 15 minutes. Let them cool and coarsely grind them.
2. Cut the oranges in half, remove the seeds, and blend them. In a bowl, mix the flour, baking powder, and salt. Place the egg whites in the mixer bowl and beat them until stiff peaks form (a firm meringue). Transfer the meringue to a bowl. Place the butter and sugar in the mixer bowl. Beat with the paddle attachment until light and fluffy and the mixture turns pale, about 5-6 minutes. Lower the speed and add the yolks one by one. Add ¾ of the flour mixture, then the yogurt, the toasted almonds, and finally the remaining flour, spoon by spoon. Take the bowl off the mixer and gently fold in the meringue using circular motions.
3. Line the base of a 25-26 cm round pan with parchment paper and butter the sides. Pour the cake batter in. Wrap a coin in parchment paper and place the lucky coin (flouri) into the cake. Sprinkle with the ground almonds and bake in a preheated oven at 180°C (350°F) for 1 hour. Let it cool.
4. Turn the cake upside down so the surface is flat and smooth. On a round piece of paper the size of the cake pan, stencil the number 2024. Place the stencil over the cake and sprinkle with the powdered sugar.
5. If you prefer not to flip the cake, leave 1/3 cup of almonds untoasted, coarsely grind them, and sprinkle them over the cake before baking.
