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1.
Mix spelt flour and ground almonds in a large bowl.
2.
Add the diced butter and salt and mix with your hands until a sandy texture forms. Add egg and sugar and continue mixing by hand.
3.
Form the dough into a ball, flatten slightly, wrap in cling film and refrigerate for at least 2 hours.
4.
Mix egg yolks and cane sugar in a bowl until homogeneous. Add cornstarch and mix well.
5.
Add the juice of the freshly squeezed oranges and put everything into a saucepan.
6.
Cook over medium heat for 4–6 minutes until the mixture becomes thick and creamy.
7.
Remove the pan from the heat, add the butter and work it in well.
8.
Cover the mixture and let cool, then refrigerate for at least 2 hours.
9.
Whip the egg whites with the pinch of salt until stiff.
10.
Add the sugar and gently fold in. The meringue should be smooth and glossy.
11.
Roll out the shortcrust pastry on a cake plate and press up the sides of the tin. Blind bake for 25 minutes in a preheated oven at 180°C (weight with, e.g., dried pulses). Remove from the oven, let cool and remove the blind-baking weight.
12.
Pour the orange cream onto the shortcrust base.
13.
Pipe the meringue onto the cake with a piping bag. Place the cake under the grill in an oven preheated to 240°C for 2 minutes, until the meringue topping is lightly browned.
