Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the cake comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to achieve a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
Test Kitchen tips
To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Try this cake with ground pistachios and lemon zest instead of almonds and orange zest.