This is a wonderfully moist cake with lots of orange flavor, thanks to orange zest, orange juice, and orange marmalade. Don’t be concerned if you do not care for marmalade on its own; it disappears into the cake, leaving no bitterness but adding another layer of flavor. The orange flower water in the glaze is optional, but adds yet one more layer of orange, and a bit of mystery.
Store the cake at room temperature, tightly covered with plastic wrap or foil. It will keep well for several days.
- 1Preheat oven to 350º F. Line a 9-inch springform pan or 9 × 2-inch round cake pan with parchment paper and grease the parchment and the sides of the pan.
- 2Stir together the flour, almond meal, baking powder, baking soda, and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy. Beat in the eggs, followed by the marmalade, orange zest, and almond extract. Beat in half the dry ingredients, followed by 1/2 cup of orange juice, and finally the remaining dry ingredients.
- 3Pour the batter in the prepared pan, smooth the top, and bake 25 to 30 minutes, until a tester comes out clean. Cool the pan on a rack for 10 minutes or so, then invert the cake, and peel off the parchment. Turn the cake right side up and allow it to cool completely.
- 4When the cake has cooled, make the glaze: Sift the powdered sugar into a bowl and whisk in the remaining 2 tablespoons orange juice and orange flower water (if using). Put the cake on a plate, spoon the glaze on, and spread it over the top. Sprinkle with sliced almonds if desired. Let stand until glaze sets.
Member recipes are not tested by the CHOW food team.