Step 1

Preheat the oven to 350 degrees F. Lightly grease the sides and bottom of a 9-inch springform pan with butter, then line the bottom with a parchment paper circle. Set aside.

Step 2

In the bowl of an electric mixer, beat the egg yolks and granulated sugar until pale and thick, about 3 minutes. Add the zest, salt, milk and almond extract and beat until incorporated. Transfer to a large bowl and fold in the almond flour.

Step 3

Wash and dry the bowl and whisk of the mixer thoroughly. Add the egg whites to the clean bowl and beat on medium speed until stiff peaks form. Add a third of the whipped whites to the yolk mixture and mix well. Add the remaining two-thirds of the whites and fold until just combined.

Step 4

Transfer the batter to the prepared springform pan and smooth with an offset spatula. Sprinkle with the sliced almonds and transfer to a sheet pan. Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 20 to 25 minutes. Transfer the springform pan to a wire rack and let cool. Remove the sides of the pan, then use an offset spatula to remove the springform bottom, peel off the parchment and transfer to a cake plate; alternately, invert the cake onto a plate, remove the parchment, and invert again onto a cake plate (you may lose a few almonds this way).

Step 5

In a small bowl, combine the confectioners’ sugar, cinnamon and ginger. Dust the cake with the spiced sugar mixture and serve.