1/2 lb. salted butter, softened
1 egg, plus 2 yolks
1/2 c. sugar
2 tsp. orange-flower water
1/4 tsp. almond extract
1 1/2 c. sifted flour
2 tbsp. cornstarch
1/3 tsp. baking powder
1/3 c. almonds, blanched, peeled and ground

Cream the butter until white. Add the whole egg, one egg yolk and the sugar and beat for 10 minutes. Add the orange-flower water and almond extract and blend well. Mix all of the dry ingredients and the almonds and blend the mixture slowly into the batter. Turn into a buttered and lightly floured cake pan.

Lightly beat the remaining yolk, and brush it generously onto the top of the cake. Trace a decorative crisscross pattern on top of the cake with the tines of a fork.

Bake in a preheated 350 degree oven for 30 to 35 minutes or until a tester inserted into the center comes out clean. Let the cake cool in the pan.