Orange Almond Cake

1 ¼ cups (175g) all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups (175g) almond meal
3 large eggs, whites and yolks separated
¼ teaspoon cream of tartar
1 ½ cups (300g) granulated sugar, divided
2 whole eggs
½ cup (120ml) canola oil
finely grated zest of 2 large oranges
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
¾ cup (180ml) freshly squeezed orange juice, with pulp, room temperature
icing sugar, for dusting

Preheat the oven to 180°C/350°F. Butter and then flour a 12-cup capacity Bundt pan.
In a large bowl, whisk together the flour, baking powder, and salt. Whisk in the almond meal.
In the large bowl of an electric mixer, place the 3 egg whites and cream of tartar. Whip until the whites are foamy, then gradually add ¾ cup (150g) of the sugar. Whip until thick and shiny, then transfer to another bowl. In the previously used mixer bowl, combined the 3 yolks and the whole eggs, the oil, the remaining ¾ cup (150g) sugar, the orange zest and both the extracts. Beat on high for 3 minutes, until pale in color. With the mixer on low speed, add the juice and beat for another minute. With a rubber spatula, fold in the dry ingredients. Fold in the egg whites in three additions. 
Pour the batter into the prepared pan. Bake for 35-40 minutes or until golden and risen and a skewer inserted in the center of the cake comes out clean. Cool in the pan over a wire rack for 20 minutes, then carefully unmold onto the rack and cool completely. Dust with icing sugar, to serve.

Serves 8-10