-
1
Place 1/4 cup of the sugar in a small saucepan.
-
2
Cook over high heat, without stirring, until all the sugar turns caramel.
-
3
Tilt pan to distribute caramel.
-
4
Lower the heat and carefully whisk in the jam, the scraped vanilla bean and seeds, 1 tablespoon of water, a pinch of salt and the lemon juice.
-
5
(The caramel will bubble violently.)
-
6
Simmer, stirring, until the caramel dissolves into the jam.
-
7
Remove from heat.
-
8
In a food processor, pulverize the whole almonds with 2 tablespoons of the flour.
-
9
Using an electric mixer, cream the butter, remaining sugar, 1/4 teaspoon salt and the zests until light and fluffy, about 5 minutes.
-
10
Scrape down the bowl with a rubber spatula.
-
11
Mix in the pulverized almonds until combined.
-
12
Beat in the egg yolks, one at a time, and then add the almond extract and orange-flower water.
-
13
Mix in the remaining flour.
-
14
Divide the dough into six equal balls.
-
15
Place each ball between two sheets of plastic wrap and press into an 8-inch circle, using the inside of a pie pan as a guide.
-
16
Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
-
17
Preheat oven to 375 degrees.
-
18
Remove plastic wrap, place a dough round on a parchment-lined baking sheet and bake until golden, about 15 minutes.
-
19
Cool completely on a wire rack.
-
20
Repeat with remaining rounds.
-
21
Lay a round in the center of a serving plate.
-
22
Spread with 3 to 4 tablespoons of jam to just before the edge.
-
23
Continue to layer the rounds, spreading jam between each.
-
24
Spread a thin layer of jam over the top and cover with sliced almonds.
-
25
The cake can be served immediately, but tastes even better, and is easier to cut, if tightly wrapped and served 1 or 2 days later.
