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1
Heat the oven to 180AsC (350AsF).
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2
Grease and line the base of 22 cm round cake tin with baking paper.
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3
Beat the butter and 100 gr sugar in a mixing bowl, using an electric mixer, beating until pale and fluffy.
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4
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
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5
Fold in the flour, baking powder, almond and a pinch of salt until blended.
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6
Pour the yogurt and zest of 2 oranges, mixing until well combined.
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7
Transfer the mixture to the prepared cake tin and bake for 50 minutes or until golden brown and springy to the touch.
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8
Let it cool.
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9
Meanwhile, combine the remaining sugar and juice of 6 oranges and bring to boil for 10 minutes over low heat.
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10
Add the orange supremes and simmer for another 10 minutes.
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11
Transfer the cake in a flat serving dish.
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12
Poke holes in top of the cake using a toothpick and pour the warm strain syrup all over the cake.
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13
Place the remaining 1/2 cup syrup in a small saucepan and bring to simmer until becomes a thick glaze.
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14
Spread the thick glaze over the top of the cake.
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15
To make the icing, beat the egg white until stiff.
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16
Add the icing sugar, and beat well until blended.
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17
Spread the icing over the top of the cake.
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18
Decorate with orange supremes.
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19
Serve, share and enjoy with family and friends.
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20
NOTE: if you want a big cake, you can add more 100 gr to 200 gr ground almond (almond flour) and add 1 tbsp baking powder to the ingredients.
