Mix the vegetable oil with the sugar (110g) and eggs, stir, whisk.

Then add the almond flour, lemon zest, corn flour, poppy seeds, baking powder and vanilla essence, stir.

Stele in the form of paper and spread the dough. Bake at 180-200*C for 50 minutes, but be guided by your oven and be sure to check the readiness of the cake with a toothpick by sticking it in the center of the cake, it should be dry.

Meanwhile, prepare the syrup: pour the remaining sugar in a saucepan, add orange juice, heated, bring to a boil, stir and cook for 3-4 minutes.

Get ready cake, not waiting until it cools down, pinned him from all sides (a toothpick I did) and pour the syrup. Allow to cool. Place on a dish and put into the fridge for 40-60 minutes. Cut into pieces and enjoy! Bon appétit!!! Let me remind you, the cake is great for freezing, at the right time, remove from the freezer, at room temperature dacite him thaw, and to the table.