Butter a cake springform pan and sprinkle with breadcrumbs.
Preheat the oven to 200 degrees.
Beat the egg yolks with half the sugar and add the orange zest and juice. Beat the egg whites with the remaining sugar until stiff and fold into the egg yolk mixture. Sift the flour over the egg yolks and fold in the sponge cake crumbs and the almond kernels. Pour the batter into the cake springform pan and smooth the surface. Bake the cake on the second rack from the bottom for 30-40 minutes.
Let the orange cake cool a little bit on a cake rack. Heat the orange jelly and brush the cake with it, sprinkle with the almond flakes and garnish with the halved candied orange slices.
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