1. Preheat the oven to 170°C (fan-assisted). Spread the almonds on a baking tray and bake in the preheated oven for 15 minutes. Remove them, let them cool, and coarsely chop them with a knife. Do not put them in a blender, as they will turn into powder.
2. Grease a 26 cm round baking pan and line the base with parchment paper.
In a bowl, combine the sugar and orange zest. Mix well to release the orange's essential oils and infuse the sugar with its aroma. In another bowl, mix the flour and baking powder.
3. In the bowl of a stand mixer, combine the eggs and sugar and beat with the K-beater attachment for 3 minutes until the mixture is fluffy, but not too much to avoid trapping too much air.
Reduce the speed and add the sunflower oil. Add the brandy, vanilla, and gradually half of the flour. Add the milk, orange juice, and then the remaining flour.
4. Pour the vasilopita batter into the pan and bake in the preheated oven for 1 hour and 10-15 minutes. To check if it's baked through, insert a wooden skewer into the center of the vasilopita; if it comes out clean, it's ready. If it puffs up a bit, as soon as you remove it from the oven, place a towel on top and gently press it down. Let it cool and then invert it onto a serving platter.
5. Decorate by placing a patterned stencil on the surface of the vasilopita and dusting with powdered sugar. Create designs with the red currants and sliced almonds.
