Heat the oven to 180ºC (350ºF). Grease and line the base of 22 cm round cake tin with baking paper.
Beat the butter and 100 gr sugar in a mixing bowl, using an electric mixer, beating until pale and fluffy.
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture. Fold in the flour, baking powder, almond and a pinch of salt until blended.
Pour the yogurt and zest of 2 oranges, mixing until well combined. Transfer the mixture to the prepared cake tin and bake for 50 minutes or until golden brown and springy to the touch. Let it cool.
Meanwhile, combine the remaining sugar and juice of 6 oranges and bring to boil for 10 minutes over low heat. Add the orange supremes and simmer for another 10 minutes.
Transfer the cake in a flat serving dish. Poke holes in top of the cake using a toothpick and pour the warm strain syrup all over the cake.
Place the remaining 1/2 cup syrup in a small saucepan and bring to simmer until becomes a thick glaze. Spread the thick glaze over the top of the cake.
To make the icing, beat the egg white until stiff. Add the icing sugar, and beat well until blended. Spread the icing over the top of the cake. Decorate with orange supremes.
Serve, share and enjoy with family and friends.
NOTE: if you want a big cake, you can add more 100 gr to 200 gr ground almond (almond flour) and add 1 tbsp baking powder to the ingredients.
