Preheat oven to 350 degrees Fahrenheit.

Arrange apples on the bottom of a deep nine-inch glass pie dish.

In a small saucepan, cook sugar and water over low heat until caramel-colored and 360 degrees Fahrenheit on a candy thermometer (see note below). Pour over apples.

In the bowl of a stand mixer, beat egg yolks with 1/3 cup sugar.

Add potato starch and mix.

Add almonds and orange juice and mix again. Set aside.

In a separate bowl, beat egg whites until firm. Add remaining 1/3 cup sugar and continue beating until stiff peaks form.

Gently fold egg whites into the egg yolk mixture. Pour over apple layer in the prepared pan.

Bake 35 to 40 minutes, until golden. The top of the cake will spring back when touched lightly.

Let cool 10 minutes.

Place an upside-down plate on top of the pie dish and invert the cake onto it. Don’t delay this step, as the caramel will set and prevent the cake from releasing from the dish.

If desired, lightly dust the cake with confectioners’ sugar before serving.