Almond Cake with Luscious Orange Marmalade Frosting

Begin by pre-heating your oven to 350°F. Take two 9-inch round cake pans, butter them diligently, and give them a good dusting of flour. This step ensures that your cake doesn't stick to the pans and has a soft, tender texture.

In a large mixing bowl, cream together the butter and icing sugar until the mixture adopts a pale yellow color and looks fluffy. The fluffiness introduces air into your batter, making the cake lighter. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. If the batter looks curdled, don’t worry - it will even out once you add the dry ingredients. Mix in the vanilla essence for that sweet fragrance, then fold in the ground nuts and flour to create a rich and thick batter.

Pour the cake batter evenly into the prepared pans. Slide them into the oven and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. The aroma of baked almonds and butter will fill your kitchen. Let the cakes cool completely before assembly – patience is key here.

For the frosting, whip the heavy cream with a tablespoon of icing sugar until it forms soft peaks. This will be your decadent topping. Start assembling by placing the first cake layer on your serving plate and generously spread the orange marmalade over it. The marmalade not only adds a beautiful sheen but also a tangy sweetness that cuts through the richness of the cake. Lay the second cake layer on top and cover with the whipped cream frosting, spreading it evenly over the top and the sides. For a final touch, decorate with thin slices of fresh orange.