Step 1

Pre-heat the oven to 190*C. Line your springform cake pans with parchment paper on the base + sides

Step 2

Sift together the flour, salt, baking powder & baking soda, whisk to combine & set aside.

Step 3

In the bowl of a stand mixer, add the eggs, sugar & orange zest. Mix on high for 5 minutes until thick & fluffy. Slowly drizzle in the olive oil and mix until it’s incorporated, then reduce the speed to low and slowly add the milk & orange juice. Add the flour mixture gradually and mix until everything is just combined- you’ll want to avoid over-mixing it here.

Step 4

Pour the batter into the prepared pans, sprinkle with flaked almonds, and bake for 30-35 minutes (you’ll need to add an extra 10 minutes if baking one larger cake). The cake is done when the almonds are lightly golden and a skewer inserted into the centre comes out clean. You may need to loosely lay a piece of foil over the top if it is browning too quickly.

Step 5

Remove the cakes from the oven and leave to cool for 10 minutes, before gently removing the cake from the pan. Cool completely on a baking rack before serving.