4 oz or 1/2 cup butter
1 1/4 cups extra fine sugar
1 cup thinly sliced almonds
5 eggs
1 tablespoon curacao or orange blossom water
1 cup pastry or cake flour (sifted)
grated rind of 1 large orange

Preheat oven to 350°F.

Trace a circle of wax or parchment paper using a 9-inch circular cake pan. Butter the paper and line the bottom of the pan. Dust the paper lightly with flour and tap out excess.

In a large bowl, cream the butter until light and fluffy. While still beating, gradually add sugar and beat until creamy and fluffy. Add the eggs, one at a time, beating after each addition.

Beat for 3 minutes and then add rind and almonds, flavoring and finally, the flour. Beat for 1 minute.

Transfer batter to cake pan and smooth top leaving a slight depression in the center using a wet spatula or the back of a large spoon.

Bake at 350°F for about 40 minutes, or until center of cake springs back when lightly touched with fingers, or a wooden pick inserted in center comes out clean.

Frost with orange flavored, vanilla or coconut frosting.

Submitted by: Belle

This recipe makes about 16 cake slices, not to be confused with any pastries available in stores!