Step 1

Add almonds to a small bowl of just-boiled water. Allow to sit for 5 minutes, then drain using a mesh sieve or colander.

Step 2

Preheat oven to 350˚F. Cream together sugar and butter. Mix until fluffy then blend in orange zest and jam. Blend in eggs one at a time.

Step 3

In another bowl mix together flours, baking powder, and salt. Slowly add dry ingredients to wet, adding milk last. Fold in fruit.

Step 4

Pour batter into a lined 8" baking dish with deep sides, such as a spring form pan. Use metal binder clips to keep parchment in place while pan is being filled. Remove clips before baking. Level batter with back of spoon. Add almonds on top in circle pattern. Bake for 45 minutes then reduce heat to 320˚F. Bake for an additional 45 minutes. Cover part way through baking if top browns too quickly.

Step 5

Remove cake from pan. Combine warm milk with sugar until sugar melts. Add almond extract to glaze. Brush glaze over top of cake then return to oven for 3 minutes. Allow to cool in pan overnight before slicing and serving.