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1
Preheat oven to 350F.
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2
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Dust with flour; tap out excess.
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4
Using vegetable peeler, remove peel (orange part only) in strips from oranges.
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5
Coarsely chop enough peel to measure 1/2 cup.
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6
Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground.
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7
Transfer to medium bowl.
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8
Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
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9
Using electric mixer, beat butter in large bowl until blended.
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10
Add sugar mixture and beat until fluffy.
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11
Beat in eggs 1 at a time.
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12
Mix milk and both extracts in small bowl.
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13
On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each.
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14
Divide batter among prepared pans.
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15
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
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16
Cool cakes in pans on racks 5 minutes.
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17
Turn cakes out onto racks and cool completely.
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18
Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes.
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19
Brush warm juice mixture over tops of cooled cakes.
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20
Place 1 cake layer, orange syrup side up, on cake platter.
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21
Spread 1 cup Chocolate Icing over.
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22
Top with second cake layer, then 1 cup icing.
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23
Top with third cake layer, syrup side up.
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24
Spread remaining icing over top and sides of cake.
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25
(Can be prepared 1 day ahead.
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26
Cover with cake dome and store at room temperature.)
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27
Arrange additional almonds, orange triangles and mint leaves around top edge of cake.
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28
Slice cake and serve.
