The cake smells *very* good, and I love the unique and rather elegant orange flavor. The crispy exterior is my favorite part! Next time I will bake this in a 10" removable-bottom tart pan so I have more crunchy surface area, in addition to the pretty scalloped edge.
Because I doubled the recipe, some of the batter went into a 4" removable-bottom tart pan (I liked this thinner cake--very pretty and easy to remove)
Some batter went into a jewel-shaped tube pan--that one is gorgeous! (took photo--uploading it is a different story). The rest of the batter went into an 8" springform pan. This was my least favorite vessel. It took forever for the batter to cook, so the exterior got a bit too dark (cake much thicker than my tart pan, and no tube in the center to aid in interior heating) I would not use an 8" springform pan again (a 9" or 10" one would be okay).
Note: I attempted to grind the almonds (blanched) into a powder, but I don't think I ground them fine enough. The crunchy texture of the almonds detracts from the delicate flavor IMO. Next time I will feel the almonds to assure they are a powder throughout. I did add salt and vanilla as per the joyofbaking.com and was glad I did.