Preheat oven to 170C/ 325F/ GM3 and grease & line a loaf tin with baking parchment
Begin by removing lumps from the brown sugar by crushing with a spoon, rubbing between fingers or pulsing through a food processor
Measure all dry ingredients into a medium sized mixing bowl (sugars, flour, ground almonds, baking powder, baking soda, spices & salt. Stir to combine
Measure all wet ingredients into a jug. (oil, milk, juice, extracts, syrup). Whisk with a balloon whisk until blended. Add the orange zest
Pour the wet ingredients into the dry and beat together with the balloon whisk until just combined. Take care not to over-mix as the glutens in the flour will begin to develop and adversely affect the cake texture
Pour the cake batter into the loaf tin and bake for 50-60 minutes. After 50 minutes test with a skewer - if it comes out clean the cake is cooked. If not, return to the oven and bake for a few more minutes before testing again.
Once baked, set aside to cool in the tin for 10 minutes, then remove from the tin and parchment and let cool completely on a wire rack