In a processor, pulse 1/3 of the almonds with the flour until ground. Set aside and reserve.
Place the remaining almonds and 1/3 of the sugar into the food processor bowl and grind.Set aside and reserve.
Beat the eggs until foamy with an electric beater and add the remaining sugar and orange zest. Beat mixture until light and thick. Slowly, beat in the other 2 mixtures.
Pour into 2 greased and floured 8 inch spring-form pans and bake at 350 for about 40 minutes until the cake is done.
Cool, un-mold and dust with confectioners sugar
Serve with whipped cream, seasoned with crème fraiche, sugar and a good sherry... and fresh berries of course.