Preheat oven to 325°F.
In a large bowl, whisk together melted butter and sugar.
Add eggs and whisk again.
Using a food processor, coarsely grind ¾ c of the sliced almonds. If you don't have a food processor, you can also finely chop them by hand using a knife.
Next, add the orange zest, ground almonds, and both extracts to the batter and whisk all ingredients together.
In a separate bowl, stir together the dry ingredients of flour, baking powder, and salt.
Add dry to wet ingredients and stir well until smooth.
Grease a springform pan or cake pan with either butter or cooking spray, then line the bottom with parchment paper.Tip: If you're using a round cake pan, line both the bottom and sides with parchment, with a little extra sticking up to act as "handles" to lift the cake out of the pan after baking. Pour the batter into the pan and spread evenly using a rubber spatula.
Sprinkle 1 tablespoon of sugar evenly over the batter, then add ¾ c of sliced almonds on top.
Bake on the middle rack of the oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the ring from the springform pan and let cool. If you used a round cake pan instead, lift the cake out of the pan with the parchment paper, and let cool.
Finally, dust the top of the finished cake with a little powdered sugar. Enjoy!