ALMOND & ORANGE CAKE

Preheat oven to 170C. Grease and line base of 24cm spring form pan. Using an electric mixer, beat egg yolks and sugar until pale and thick. Beat in orange juice and essences, then fold in almonds and flour in three batches, alternately, with the orange juice. Beat egg whites until soft peaks form, and fold into the mixture in two batches. Pour into prepared pan and bake for about 60 minutes or until skewer inserted into centre comes out clean. Cool in pan for 5 minutes, then turn onto a wire rack. Dust cooled cake with Vanilla Bean Dusting Sugar before serving.