1/2 c unsalted butter, softened 1 c sugar

4 x large eggs, at room temperature 1 x Zest of 1 orange 1/4 t almond extract

3/4 c all-purpose flour 1/2 t baking soda

1/4 t salt

3/4 c buttermilk, at room temperature 1-1/2 cups ground almonds

Confectioners' sugar

Heat oven to 350 degrees, Beat together butter and sugar in bowl of electric mixer on medium speed until smooth and light, about 3 minutes. Lower speed; add eggs, one at a time, beating well after each. Add orange zest and almond extract; mix Sift flour, baking soda and salt together, Add to creamed mixture, beating until smooth. Slowly beat in buttermilk. Add almonds, beating until batter is smooth. Pour into greased 9- inch round cake pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Cool in pan 20 minutes. Turn cake out onto cooling rack. Cool completely; sift confectioners sugar over top of cake.