Almond Orange Cake

I've made this one quite a few times.  It's a very dense cake with lots of flavor.  

Almond-Orange Cake

1 cup slivered almonds

2 cups all purpose flour 

1 cup granulated sugar

1/2 cup butter, softened

1 cup fresh orange juice

1 1/2 teaspoons almond extract

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup orange marmalade

Garnish

3/4 cup whipping cream

2 tablespoons powdered sugar

1/3 cup slivered almonds, toasted

Orange twist, if desired

Heat oven to 350 or (325 if using dark or nonstick pan).  Spray 9-inch springform pan with cooking spray.  In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground.  In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour batter into pan.

Bake 45 to 55 minutes or until tip is evenly dark golden brown and cake springs back when touched lightly in center.  

Cool in pan 10 minutes.  Remove side of pan.  Spread marmalade over top of cake.  Cool completely, about 1 hour.

In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form.  Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream.  Refrigerate until serving.  Garnish with orange twist.  12 servings.

*To toast nuts, bake uncovered in ungreased shallow pan in 350 oven 6 to 10 minutes, stirring occasionally, until golden brown.