Italian Almond Cake

Instructions

1. Prepare the oven and pan
   Preheat your oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Lightly grease the parchment paper as well.
2. Mix the wet ingredients
   In a large bowl, whisk together the egg yolks and 1/2 cup of the sugar until pale and creamy. Add the melted butter, almond extract, vanilla extract, lemon zest, and orange zest. Mix until well combined.
3. Add the dry ingredients
   Fold the almond flour and salt into the egg yolk mixture until just combined. Be careful not to overmix.
4. Beat the egg whites
   In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
5. Fold in the egg whites
   Gently fold one-third of the egg whites into the almond mixture to lighten it. Then fold in the remaining egg whites, being careful not to deflate the batter. Work slowly and use a cutting and folding motion with a rubber spatula.
6. Bake the cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan. Let the cake cool completely on a wire rack. Before serving, dust with powdered sugar.