Blood Orange Almond Cake is Perfect for Late-Winter Baking | TASTE

Name: Blood Orange Almond Cake is Perfect for Late-Winter Baking | TASTE
Ingredients: 7 oz (1¾ sticks) unsalted butter, cut into cubes, at room temperature; 9 oz (1 cup plus 2 tablespoons) granulated sugar; Grated zest of 2 large or 3 small blood oranges; Grated zest of 1 lemon; 10 oz (2¾ cup) almond meal; 5 lg eggs, at room temperature; 3.5 oz (¾ cup) all-purpose flour; 1 tsp almond extract (optional); 2 tsp ground fennel seed; Pinch of salt; 3 (or 4) blood oranges, thinly sliced into rounds, rind removed, for the top of the cake; Juice of 2 large or 3 small blood oranges; Juice of 1 lemon; ⅓ c sugar

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Ingredients

7 oz (1¾ sticks) unsalted butter, cut into cubes, at room temperature
9 oz (1 cup plus 2 tablespoons) granulated sugar
Grated zest of 2 large or 3 small blood oranges
Grated zest of 1 lemon
10 oz (2¾ cup) almond meal
5 lg eggs, at room temperature
3.5 oz (¾ cup) all-purpose flour
1 tsp almond extract (optional)
2 tsp ground fennel seed
Pinch of salt
3 (or 4) blood oranges, thinly sliced into rounds, rind removed, for the top of the cake
Juice of 2 large or 3 small blood oranges
Juice of 1 lemon
⅓ c sugar