Start by preheating your oven to 350°F (175°C). While it's heating, prepare a 9-inch round cake pan by greasing it with butter and lining the bottom with parchment paper. This little trick ensures that your cake slides out effortlessly.

In a small saucepan over low heat, melt the unsalted butter. I recommend doing this gently to avoid scorching. Once melted, allow it to cool slightly.

In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat them together until the mixture is pale and thick—about 5 minutes. It’s like bringing light and air into your cake, creating that fluffy texture.

Once the egg mixture is ready, mix in the melted butter, Grand Marnier (or Amaretto), almond extract, and orange zest. This is where the magic begins. The fragrant notes will fill your kitchen.

In a separate bowl, whisk the almond flour, cornstarch, and salt. Gradually add this dry mixture to the egg mixture. Be careful not to over-mix. Gently fold until just combined, ensuring your cake retains its airy texture.

Transfer the mixture into your prepared cake pan. Give it a little shake to settle the batter evenly. Top with slivered almonds for that delightful crunch.

Place the cake in your preheated oven and bake for about 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The aroma will be utterly divine!

Once baked, let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely. When you're ready to serve, dust the top with powdered sugar for a finishing touch.