Ingredients

For icing mix

• 1/2 cup of slivered almonds
• 1 teaspoon of finely scratched orange zest
• 3 tablespoons of fresh orange juice
• 3⁄4 cup of powder sugar and more to sprinkle
• 1 tbsp vanilla essence
• 1⁄2 teaspoon almond essence

For the cake

• 3⁄4 cup of plain yogurt
• 1 1⁄2 cup of granulated sugar
• 4 large eggs
• 1 1⁄2 cup of Blédor Pâtissière
• 3/4 cup of almond flour or very fine almond powder
• 3 tbsp baking powder 
• 3⁄4 teaspoon of salt
• 1 tbp almond essence
• 2 tbps vanilla essence
• 3⁄4 cup sunflower or canola oil

Instructions

• Preheat the oven to 175^oC. Grease a 9-inch round cake pan (with sides at least 2 inches high) and lay baking paper at the bottom.
• Grill the slivered almonds for 15 minutes in the oven or until they barely start to become pale golden brown, stirring every 5 minutes. Allow to cool.
• Mix the orange zest, orange juice, powder sugar and essences in a small bowl for freezing. Whisk until obtaining a smooth consistency. Cover and reserve.
• In a large bowl, mix the yogurt, sugar and eggs, stirring until homogeneous.
• Combine the flour, the almond flour or powder, baking powder, salt and essences.
• Add the oil and mix well, long enough to obtain a smooth consistency after 2-3 minutes.
• Pour the dough into the prepared cakepan and cook in the oven for 35 to 45 minutes, until the cake is elastic at the touch of the centre and/ or toothpick inserted in the middle comes out clean. Be careful not to overcook. Refrigerate the cake on a grid for 10 minutes; then unmould it on the grid.
• While the cake is still hot, use a pastry brush to gently cover the whole cake with the icing mix Sprinkle the grilled almonds on top of the cake while the icing mix is soft. Allow the cake to cool completely and sprinkle with powder sugar.