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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Grease and flour a 9x13-inch baking pan.
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3
Sift together the flour, semolina flour, and baking powder.
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4
Set aside.
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5
Cream the butter and sugar until light and fluffy.
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6
Add the egg yolks one at a time, beating well after each addition, until incorporated.
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7
Stir in the orange juice, orange zest, vanilla extract, and brandy.
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8
Beat the egg whites in a clean, dry bowl until medium peaks form.
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9
Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined.
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10
Gently stir in 1/3 of the flour mixture.
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11
Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
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12
Stir in the coarsely chopped and finely chopped almonds.
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13
Pour batter into the prepared baking pan and sprinkle with sliced almonds.
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14
Bake in preheated oven for 30 minutes.
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15
Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes.
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16
Remove from oven and sprinkle with the tablespoon of brandy, if desired.
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17
Allow to cool completely before serving.
