Orange and almond cake

Preheat the oven to 180C and grease and line a 23cm spring form cake tin.
Beat the egg yolks and 230g castor sugar until light and fluffy (this can be done in the food processor).
Fold in the ground almonds and the finely grated zest of the oranges and the juice of one orange.
In a separate bowl beat the egg whites to stiff peak and fold these into the almond mixture.
Pour the mixture into your cake tin and bake until golden and firm to the touch.
While the cake is baking, our the juice of the other 2 oranges into a pot. Add sugar to taste and the cinnamon stick. Bring this mixture to the boil and set aside. When the cake is cooked remove it from the oven and turn out onto a plate. Pour over the sauce gradually until it has been absorbed. Serve hot or cold with creme fraiche or yogurt.