In a large bowl, beat egg yolks and sugar for 5 minutes.

Stir in flour and orange juice, then fold in the almond meal and cinnamon.

In a separate glass or metal bowl, beat egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended.

Pour into a greased/floured springform pan, and bake at 325°F for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.

For the orange glaze, cream together the butter and 2 cups of white sugar in a medium metal/glass bowl. Stir in the cream, then place the dish over a pan of simmering water. Add orange juice and zest, and stir until sugar is completely dissolved. Remove from heat and let cool slightly.

In another bowl, beat egg whites until soft peaks form. Then fold into the orange sauce, and spread over cake.