Orange Torta

Preheat oven to 350°F. Coat 10 cavities of 2 (6-cavity) mini fluted tube cake pans (such as Wilton) with baking spray; set aside. Process drained orange pieces, orange juice, and lemon juice in a blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Set aside.

Beat egg whites in a stand mixer fitted with the whisk attachment on high speed until foamy, about 2 minutes. Gradually add 1/2 cup sugar, beating until stiff peaks form, 3 to 5 minutes. Transfer mixture to a large bowl.

Place egg yolks and remaining 1/2 cup plus 2 tablespoons sugar in stand mixer bowl. Beat on high speed until pale yellow and creamy, about 2 minutes. Gently stir egg yolk mixture, orange mixture, and salt into egg white mixture. Gently fold in almond flour.

将面糊均匀地倒入10个准备好的锅模具中（每霉菌约3/4杯）。轻轻地轻按柜台，释放任何气泡。

Bake in preheated oven until cakes are golden brown and edges pull away from sides, 22 to 25 minutes. Let cool in pans 10 minutes. Invert cakes onto a wire rack; let cool completely, about 20 minutes. Serve cakes with almond gelato; drizzle with莫达达液体, and garnish with chopped toasted almonds.