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Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too.
Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form.
In another large bowl, whisk the egg yolks with the sugar, orange zest, and orange juice.
Stir in the almond flour and a pinch of salt.
Once the egg whites are beaten, stir in about ¼ of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix.
Pour into the prepared pan and sprinkle with the sliced almonds. Bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center.
Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.
Dust with powdered sugar, if desired.