Oranges and almonds

A fragrant orange and almond cake, soft and moist. Perfect with a cup of tea, you can also serve it with a vanilla chantilly or cocoa, or the chocolate sauce you find in  this recipe

Procedure

Prepare a 24 cm diameter round cake pan. A springform pan or a ring pan will work fine. If using a bottomless ring, cover the bottom with aluminum foil. 

Butter with margarine and line the bottom and edges with baking paper. 

Preheat the static oven to 170˚C.

Grate the zest of 2 oranges and place in a large bowl. 

Squeeze about 5 oranges to obtain 285 g of juice. 

Add the sugar and salt to the bowl with the zest. Mix with a whisk. Add the juice and oil and mix well for a few minutes, still whisking. 

Sift the powders, then 00 flour, almond flour, starch and yeast.

Pour them into the main bowl and mix with a whisk for a couple of minutes until the mixture is smooth and lump-free.

Pour the mixture into the mold, add the sliced ​​almonds on the surface. 

Bake at 170˚C for about 45 minutes. Check for doneness with a toothpick inserted into the center of the cake; if it comes out clean, it's done. 

Let cool at room temperature for at least 2 hours.

Then remove it from the mold, transfer it to a plate and sprinkle a little icing sugar.