Preheat the oven to 170°C (340°F). Grease and line a 24 cm (9.5-inch) round pan with parchment paper.

Separate the 4 eggs into two bowls. Beat the egg whites until stiff peaks form and set aside.

In the bowl with the egg yolks, add the sugar and whisk until the mixture is pale and slightly fluffy.

Add the orange juice, orange zest, and vanilla extract, then mix again. Stir in the oil and mix until combined.

Gradually add the almond flour, baking powder, and a pinch of salt, stirring gently until a smooth batter forms.

Gently fold the whipped egg whites into the batter in batches, using light folding motions to maintain airiness.

Pour the batter into the prepared pan. Sprinkle blanched almonds around the edges to create a decorative crown.

Bake for 35-40 minutes, or until the cake is golden and fully set.

Allow the cake to cool before dusting with powdered sugar. Enjoy!