Preheat the oven to 180 degrees
Prepare cake tin - line tray with baking paper & spray with oil & sprinkle with caster sugar.
Put orange juice & caster sugar in a small pot, bring to the boil, simmer till sugar is dissolved, remove from heat & cool.
Put dry ingredients in a bowl (orange zest, flour, salt, baking powder)
Beat eggs - after 2 mins slowly add caster sugar till eggs are fluffy & foamy.
When fluffy, slowly add oil while beating for a further 3-5 mins.
Melt butter & add to dry ingredients, along with the milk & vanilla..
Fold in the egg mixture till combined.
Put mixture into cake tin, top with halved almonds & cook for 40-45 mins or till a skewer inserted into the centre comes out clean.
Remove from oven, leave cake in pan & pour syrup over the cake while the cake is warm (syrup cooled).
Set aside for 4-5hrs (for best results overnight)
Remove from pan, slice & lightly dust with icing sugar.
Enjoy!!!
