Gather all the ingredients. Preheat the oven to 350°F (180°C), top and bottom heat.

Use a round, 10.5-inch (27 cm) springform pan, 1.5 inches (4 cm) high. Grease and flour the entire pan. In a bowl, add the eggs, sugar, and milk, and beat together. Add the oil and mix.

Add the orange zest and mix well. Gradually add the flour and baking powder, previously sifted, mixing a little at a time. The dough will be compact and a bit sticky.

Shape the dough into a short, thick log. Cut the dough in half, then divide one half into two equal parts, making three portions in total. Take the largest portion, form it into a ball, roll it out with a rolling pin, and shape it into a round large enough to cover the base of the pan.

Flip the dough into the pan and press it in evenly. Do not trim the excess dough; fold it inward along the sides and press firmly with your fingers. Make sure the edge is thick, as it needs to support the filling. Set aside.

In a bowl, combine the almond flour, 1/4 cup sugar (50 grams), and 1 teaspoon orange extract. Add 4 tablespoons apricot jam and mix well.

The mixture will be crumbly. Spread it evenly over the base in the pan. Press and level it well.

Take one of the reserved dough portions, roll it out with a rolling pin to the size of the pan, and place it over the almond cream. Adjust and trim any excess.

Press the edges of the dough together with your fingers. Spread the orange jam evenly over the entire surface.

Take the last portion of dough, roll it out slightly larger than the pan, place it on top, and trim any excess.

Press the edges of the dough firmly with your fingers to seal, making sure the orange jam doesn't leak out. Brush the top with milk and sprinkle with sugar. Bake for 35 minutes, until the top is golden brown.

When done, remove from the oven and place on a wire rack. Let it cool completely before removing from the pan.

So delicious!