Method

1. Preheat the oven to 175°C. Spray or brush the inside of a roughly 20cm round baking pan with the canola oil (other neutral oils are fine as well).
2. Combine the pure cane sugar and eggs in a medium-sized mixing bowl. Beat it on medium to high speed until the mixture is combined well and foamy. Turn it down to medium-low speed, gradually adding the milk, orange juice and canola oil until they are all incorporated.
3. Whisk the almond flour, potato starch, baking powder, kosher salt and orange zest into the wet ingredients and mix well.
4. Transfer the batter to the prepared cake pan.
5. Bake for about 45 mins or until a toothpick inserted into its centre comes out cleanly.