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1
For cake:.
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Preheat oven to 375F.
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Butter 8-inch-diameter springform pan.
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Line bottom of pan with parchment.
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Butter parchment; dust with flour.
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Beat 1/2 cup butter in large bowl until fluffy.
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Gradually add sugar, beating until blended.
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Add egg, then yolks, 1 at a time, beating well after each addition.
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At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
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Using clean dry beaters, beat whites in medium bowl until stiff but not dry.
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Fold whites into batter in 2 additions.
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Transfer to prepared pan.
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Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes.
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14
Cool cake in pan on rack.
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15
(Can be made 1 day ahead.
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Cover and let stand at room temperature.
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17
).
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18
Dust cake with powdered sugar.
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Cut cake into wedges and serve with Orange Sauce and Marsala cream.
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20
For cream:.
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Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form.
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22
Mix in Marsala.
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23
For orange sauce:.
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24
Whisk juice and cornstarch in bowl until cornstarch dissolves.
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25
Melt butter in heavy small saucepan over medium-high heat.
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Whisk in sugar, orange zest and orange juice mixture.
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Whisk until sauce boils and thickens slightly, about 4 minutes.
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Remove from heat and cool.
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29
(Can be made 2 days ahead.
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30
Cover and chill.
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31
Bring to room temperature before serving.
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32
).
