Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine.
In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed.
Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture.
Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean.