Preheat the oven to 170°C (fan). Spread the almonds on a baking tray and roast them in the preheated oven for 15 minutes. Remove, allow them to cool, and roughly chop them with a knife. Do not use a blender, as they will turn into powder.
Grease a 26 cm round baking tin and line the base with parchment paper.
In a bowl, combine the sugar and orange zest. Mix well so the zest releases its essential oils and perfumes the sugar. In another bowl, mix the flour and baking powder.
Place the eggs and the sugar in the mixer bowl and beat with the paddle attachment for 3 minutes, until the mixture becomes fluffy— but not too much, so it doesn’t trap excess air.
Reduce the speed and add the sunflower oil. Then add the cognac, vanilla, and half of the flour mixture gradually. Add the milk, orange juice, and then the remaining flour.
Pour the batter into the baking tin and bake in the preheated oven for 1 hour and 10–15 minutes. To check if it’s done, insert a wooden skewer into the center—if it comes out dry, the cake is ready. If it puffs up slightly, once out of the oven, place a kitchen towel on top and press lightly. Allow it to cool completely, then invert it onto a serving platter.
To decorate, place a stencil with a pattern on the surface of the cake and dust with icing sugar. Add designs using red currants and flaked almonds.
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