In a saucepan, add 100 ml of squeezed orange juice with 100 g of honey.
Put on low heat, when the syrup thickens and reduces, remove it from the flame.
In another bowl, beat the oil, melted butter and remaining honey.
Add the eggs, grate the zest of 3 oranges and pour in 50 ml of freshly squeezed orange juice. Finally, add the cornstarch and ground almonds.
Pour the mixture into a 18-20 cm diameter pan, lined with baking paper.
Bake for 40-50 minutes, at 160 °C, or until the cake turns golden brown.
