3/4 cup orange rind grated
2 Cups flour
1 cup almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup unsalted butter, room temperature
4 eggs, large
1 cup whole milk
1 teaspoon almond extract
1 teaspoon orange extract
1 1/2 cups orange juice
6 tablespoons sugar
1 cup almonds, toasted, crushed
Preheat oven to 350
Butter and flour 9x12 pans
Combine flour, almonds, baking powder and salt in food processor. Blend until almonds are finely ground. Transfer to medium bowl.
Using electric mixer, beat butter in large bowl until blended. Combine sugar and orange peel; add to butter and beat until fluffy. Beat in one egg at a time.
Mix milk and extracts in small bowl. On low speed, beat flour mixture into egg/butter mixture alternatively with milk mixture in 3 additions each.
Divide batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
Cool in pans on racks 10 minutes, then turnout onto racks and cool completely.
Boil orange juice and sugar in small saucepan until reduced by 1/2.
Brush warm glaze over tops of cooled cakes.
Sprinkle with toasted almonds
