Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round tart pan or springform pan.

2. 2

   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. 3

   Beat in the egg yolks one at a time until fully incorporated.

4. 4

   Sift in the flour, baking powder, and ground cardamom, then mix until a soft dough forms. Divide the dough into two pieces: one containing about two-thirds of the dough, and the other with the remaining one-third.

5. 5

   Press the larger portion of the dough evenly into the bottom and slightly up the sides of the prepared pan.

6. 6

   In a separate bowl, prepare the filling by mixing the almond flour, powdered sugar, orange zest, and egg whites until a thick, sticky paste forms.

7. 7

   Spread the almond filling evenly over the dough base in the pan.

8. 8

   Roll out the remaining dough on a lightly floured surface and cut it into thin strips.

9. 9

   Arrange the strips over the filling in a crisscross lattice pattern.

10. 10

    Brush the top lattice strips with the heavy cream for a golden finish.

11. 11

    Bake for 35 to 40 minutes, or until the crust is deep golden brown.

12. 12

    Allow the cake to cool completely in the pan before removing and slicing.