-
1
Preheat oven to 350 degrees Fahrenheit.
-
2
Lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like Baker's Joy).
-
3
In a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs.
-
4
Beat together until well moistened.
-
5
Increase speed to medium for 2 minutes.
-
6
Fold in 3/4 cups ground almonds.
-
7
Divide batter between the 2 pans.
-
8
Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
-
9
Cool in pan on wire racks for 10 minutes.
-
10
Remove cake from pans and cool completely on wire rack.
-
11
In small bowl mix preserves and orange peel.
-
12
To assemble cake:.
-
13
Place 1 layer on serving plate.
-
14
Spread with 1/2 of the preserves, I heat the preserves in the microwave for 30 seconds to soften.
-
15
Top with second cake layer.
-
16
Spread with the rest of the preserves.
-
17
Sprinkle with the remaining ground almonds.
-
18
Pipe or spoon whipped cream on cake.
-
19
I prefer to serve the slices of cake with whipped cream.
-
20
To toast almonds:.
-
21
grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process.
-
22
Place on a baking sheet for 5-8 minutes, stirring until lightly golden.
