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1
Heat oven to 350 degrees, and spray a 9-inch springfoam pan with cooking spray.
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2
In a blender, place the 1 cup of slivered almonds, cover and process till almonds are finely ground.
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3
In a large bowl, beat almonds, and remaining cake ingredients except for marmalade with mixer on low speed for 30 seconds scraping bowl constantly.
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4
Beat on high speed for 3 minutes, scraping bowl occasionally, then pour batter into pan.
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5
Bake 45-55 minutes or til top is evenly dark golden brown and cake springs back wheh touched lightly in center.
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6
Cool in pan for 10 minutes.
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7
Remove side of pan, and spread marmalade over top of cake.
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8
Cool for 1 hour.
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9
In chilled small bowl, beat whipping cream, an 2 tablespoons sugar on high speed until soft peak forms.
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10
Spoon whipped cream around edge of cake, and sprinkle 1/3 cup almonds over whipped cream.
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11
Refrigerate, and garnish with orange twist.
