1. Whisk the butter and sugar together in the mixer, for 6-7 minutes, until pale and creamy. Add the eggs, one by one and keep whisking. Then add the grated zest, brandy, cinnamon powder and nutmeg. Take a small bowl, dilute the soda bicarbonate into the tangerine juice and while doing so, hold the bowl over the mixture because the bicarbonate will overflow. Add it in, then, add the yoghurt and flour. When you have a homogenous mixture, add the ground almonds.
2. Grease with butter, dust-flour and line with greaseproof paper a 30-32cm baking tin. Empty the mixture in and bake at 170ºC for 45 minutes.
3. When the cake cools completely, remove it from the tin and garnish with sieved icing sugar.