Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
In a medium bowl beat until fluffy the eggs and sugar approximately 2-3 minutes, gently stir in the yogurt, then fold in the dry ingredients, add the almonds, oil, juice and then zest and gently combine.
Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.
Let the cake sit approximately 15-20 minutes in the pan, then move to a wire rack to cool completely. When completely cool drizzle with the glaze or dust with powdered sugar. Enjoy!
MADARIN GLAZE
In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.
Notes
For room temperature ingredients, remove from the fridge 45-60 minutes before needing.For the vegetable oil, I use sunflower or corn oil or you could also use melted butter or a light olive oil.Most covered cakes, including this cake either frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for about 2-3 days. It can also be refrigerated for up to 4 days. The cake can also be frozen. Wrap the completely cooled unglazed cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.