Preheat the oven to 180C/375F. Grease a 24CM pan with butter. Melt the butter, add oil and orange juice to it. Whisk it well.
Mix all the dry ingredients, orange zest and sieve them twice to get rid of all the lumps.
Tip in the eggs and sugar in the Thermomix bowl, insert the butterfly whisk. Whisk them on 3.5 speed for 3 minutes. Add in the orange extract (if you are adding) and vanilla extract. Increase the speed to 4 and mix it for another 1 minute till it is light.
Remove the butterfly whisk and tip in the dry ingredients. Mix it on speed 5 for 32 seconds. Tip the batter in a bowl, add in the oil, butter and juice mixture.
Fold it lightly, making sure you don't overmix the batter.
Pour it in the greased pan and bake it in the preheated oven for 35-40 minutes or till the toothpick inserted in the centre comes out clean.
Leave the cake in the tin for 5 minutes and then transfer it to the wire cooling rack.
Sprinkle powdered sugar and chopped almonds. Serve it with tea.