Gather all ingredients before starting the recipe.
Pre heat over to 350°F
Lightly grease sides and bottom of a 8″ spring form pan. Line the bottom of the pan with a circle of parchment paper the same size as the bottom of the pan.
Add egg yolks and sugar to a medium sized mixing bowl or a stand mixer bowl and beat the eggs and sugar until the mixture is a pale yellow color, about 3 minutes.
Add orange zest, salt, milk and almond extract and beat until incorporated.
Remove bowl and mix in almond flour using a wooden spoon or spatula,
In a separate bowl, add egg whites and beat a medium speed until the whites are stiff and form a peak.
Mix 1/3 of the whipped eggs whites into the cake batter, and fold until fully incorporated,
Add the remaining egg whites and fold until just combined.
Add cake mixture to prepared spring form pan and smooth top with an offset spatula. Sprinkle liberally with sliced almonds.
Bake in a pre heated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from oven and place on a rack to cool.
When cool, release cake from sides of pan with a knife, then release the sides of the pan.
Remove the cake from the bottom of the pan and gently remove the parchment paper from the bottom of the cake,
Transfer cake to a serving platter.
Garnish
Mix powdered sugar, cinnamon and ginger in a small bowl and mix to combine,
Transfer sugar mixture to a fine sieve and sprinkle the cake with the mixture,