Moist Orange Cake

Grease a springform pan and dust with flour. Wash four oranges in hot water and rub dry. Finely grate the peel. Separate the eggs. Beat the egg yolks, salt and 175 g/1 cup sugar until creamy. Fold in the grated orange peel and ground almonds. Beat the egg whites until stiff and fold in carefully. Turn the batter into the prepared pan and smooth the top. Bake in a preheated oven (200°C/400°F) for about 45 minutes (cover with aluminum foil after about 30 minutes if it browns too quickly; test to see if it is done by inserting a cocktail stick. ) Take out of the oven and let cool. Peel three oranges, removing all the white pith and membrane, and cut down between the fruit and membrane to release the segments. Cut the segments into pieces. Squeeze the remaining oranges (there should be about 200 ml/3/4 - 1 cup juice). Put the juice into a pan with 75 g/1/3 cup sugar and boil until reduced by half. Add the brandy, put the orange pieces into the syrup and let cool. Put the orange pieces on top of the cake and sprinkle with the remaining syrup. Chill for at least 30 minutes before serving.