Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon grated orange peel
- 2 eggs
- 1 egg white
- 1 1/3 cups sliced almonds
The Steps
- Preheat oven to 350°F. Butter a 9-inch cake pan with a removable bottom. Stir the flour, baking powder and salt to blend in a medium bowl.
- Using electric mixer, beat 1 1/4 cups sugar with butter, almond extract and orange peel in a large bowl until very light and fluffy. Beat in whole eggs. Stir in flour mixture just to combine. Transfer batter to prepared pan; smooth top.
- Whisk egg white until frothy in medium bowl. Add remaining 1/4 cup sugar and whisk to blend. Stir in almonds. Distribute almond mixture over top of batter. Bake until almonds are golden brown and toothpick inserted into center of cake comes out clean, about 50 minutes. Serve warm or room temperature. (Can be made 1 day ahead. Cover with plastic wrap and store at room temperature.)
