Preheat your oven to 180°C and grease a 32cm rectangular Le Creuset baking dish.

Cream the butter and sugar together until pale and creamy.

Add the egg yolks and vanilla extract and mix well.

Stir in the ground almonds, cinnamon & sugar blend and orange zest.

Beat the egg whites to soft peak stage and gradually add to the mixture. Sift in the flower and mix with a wooden spoon until everything is just combined.

Pour the mixture into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean.

While the cake is baking prepare the glaze by placing the orange juice, castor sugar, orange zest and sherry in a saucepan, heating until the sugar is dissolved. Continue to heat until the mixture becomes thick and syrupy.

Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar.

Perfect as a tea time treat, or you can serve individual portions with a dollop of whipped vanilla cream and a generous drizzle of sherry orange syrup.