Position racks so that the cake will bake in the middle of an oven and preheat the oven to 350° F. Grease and line a 9-inch springform pan as directed on page 14 [see below]. Set aside.

In a food processor, combine the nuts and 3/4 cup of the sugar and pulverize to form a fine meal. Set aside.

Place the flour, baking powder, and salt together in a strainer or sifter and sift into a bowl. Add the ground nut mixture, whisk to mix well, and set aside.

In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the remaining 3/4 cup sugar and the orange zest (if using), then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the cream or half-and-half and vanilla and almond extracts and blend well.

Using the mixer on low speed or a rubber spatula, fold in the nut mixture.

Using a rubber spatula, scrape the batter into the prepared pan. Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, about 40 minutes.

Remove the pan to a wire rack to cool for 5 to 10 minutes, then turn the cake out onto the rack to cool completely as directed on page 17 [see below].

Transfer the cake to a serving plate and dust the top with powdered sugar. If desired, cover the cake with a stencil before dusting with powdered sugar, then carefully remove the stencil.