Preheat the oven to 170℃/160℃ fan/gas mark 3. Grease a 900g (2lb) loaf tin and line the base and long sides of the pan with baking parchment.
Sift the flour, salt and baking powder into a large mixing bowl. Stir in the almonds and sugar.
Make a well in the centre of the ingredients and drop in the eggs. Add the oil, orange zest and juice. Mix well, gradually incorporating the dry ingredients into the wet ingredients and beat to a smooth batter.
Pour the cake batter into the prepared tin and bake in the centre of the oven for 50 minutes –1 hour until risen and golden. A skewer inserted into the centre of the cake will come out clean.
Remove the cake from the oven and allow to cool in the tin for 5 minutes before lifting out and transferring to a wire rack to cool.
Remove the baking parchment and dust with icing sugar before serving.
I don't usually add salt to my baking as I use salted butter. However, as there is no butter in this recipe I would recommend adding a pinch to enhance the flavour.Freeze: Allow to cool completely. Wrap and freeze for up to 6 months.