Preparation

Make the topping

• Butter a 9×2-inch round cake pan. Line the bottom with parchment and butter the parchment.
• 使用RASP刨丝器，细炉子2茶匙。从1个橙子皮变得皮，并为蛋糕保留。将橙色减半并挤压以产生3汤匙。果汁。修剪另一个橙色的末端，纵向四分之一，然后将四分之一切成1/8英寸厚；搁置。
• Combine the butter and sugar in a 2-quart saucepan and cook over medium-low heat, stirring occasionally, until the mixture is a color slightly darker than peanut butter, about 5 minutes. Add the orange juice (be careful; it will bubble and steam). Cook, stirring, until combined, about 30 seconds. Immediately pour the caramel into the cake pan. Let sit until cool enough to touch, about 5 minutes.
• 装饰与焦糖上舒适的橙色切片一样多，在杏仁之间留出一些空间。将杏仁撒在橙片之间。

做蛋糕

• 将架子放在烤箱的中心，然后将烤箱加热到325°F。
• 将杏仁铺在有框的烤盘上和吐司上，一次搅拌，直到金黄色约6分钟。冷静。在食品加工机中脉动直至细化。转移到一个中等大小的碗中，并与面粉，发酵粉和盐混合。
• In a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the reserved orange zest and the almond extract, and mix until combined. Add the eggs, one at a time, beating well after each addition.
• 在低速搅拌机的情况下，交替添加面粉（以3添加）和酸奶油（以2种添加），从面粉开始和结尾，然后跳动直到每次添加后都合并。
• With a spatula, gently scrape the batter into the prepared cake pan without disturbing the topping. Smooth the surface. Tap the pan firmly against the counter once or twice to remove any air bubbles. Bake, rotating halfway through, until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool on a rack for 10 minutes. Run a knife around the edge of the cake to release it from the pan. Invert the cake onto a serving plate. Remove the pan, and rearrange any fruit or nuts that have stuck to the parchment. Serve warm or at room temperature.