- 1 CUP ALL PURPOSE FLOUR
- 3/4 CUP FINELY GROUND ALMONDS (ALMOND FLOUR)
- 1 TSP BAKING SODA
- 1/2 TSP SALT
- 1/4 TSP BAKING POWDER
- 1 1/4 CUPS GRANULATED SUGAR
- 2 TSP ORANGE ZEST
- 3 EGGS
- 3/4 CUP ALMOND OIL
- 1/2 CUP HOMOGENIZED OR 2%MlLK
- 1/4 CUP ORANGE JUICE
- 1 TSP VANILLA
- 1/4 TSP ALMOND EXTRACT
- 3 TBSP TOASTED SLICED ALMONDS
- 3 1/2 TBSP GRANULATED SUGAR
- 2 TBSP ORANGE JUICE
PREHEAT OVEN 350 DEGREES. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Dust with flour, tapping out excess.
In bowl, whisk together flour, ground almonds, baking powder, salt and baking soda.
In large bowl, rub sugar with orange zest until fragrant. Add eggs; whisk until light in color, about 30 seconds. Whisk in oil, milk, orange juice, vanilla and almond extract, Add flour mixture, whisk until smooth. Scrape into prepared pan.
Bake until golden brown and cake tester inserted in center comes out clean, 45 to 50 minutes. Run paring knife around edge; let cool in pan on rack for 10 minutes.
Meanwhile, in small saucepan, bring sugar and orange juice to boil over medium heat; cook until thickened, 1 minute.
Remove collar from cake; transfer to rack. Brush glaze over side and top of warm cake. Sprinkle immediately with almonds. Let cool