- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 2 large egg yolks
- 1 cup almonds, toasted, finely ground
- 1/2 cup all purpose flour
- 2 tablespoons orange juice
- 1/2 teaspoon ground coriander
- Pinch of salt
- 2 large egg whites
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons sweet Marsala
- Additional powdered sugar
- 1 cup fresh orange juice
- 1 1/2 tablespoons cornstarch
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup sugar
- 1 tablespoon grated orange peel
- Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
- Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
- Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
- Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
- Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
- Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Orange sauce makes about 1 1/4 cups.