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1
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan.
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2
Whisk the flour, baking powder, and salt in a medium bowl to blend.
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3
Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy.
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4
Beat in the milk.
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5
Gradually beat in the oil.
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6
Add the flour mixture and stir just until blended.
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7
Stir in the almonds.
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8
Transfer the batter to the prepared pan.
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9
Place cake pan on baking pan to collect any possible spills.
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10
Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes.
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11
Transfer to a rack and cool for 15 minutes.
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12
Remove cake and place on serving platter, top side up.
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13
Sift powdered sugar over the cake.
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14
To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend.
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15
Arrange the orange and grapefruit segments decoratively in a wide shallow bowl.
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16
Pour the blossom water mixture over.
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17
Cover and let stand 15 minutes for the flavors to blend.
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18
Cut the cake into wedges and spoon the citrus compote alongside.
