Preheat the oven to 350°F and lightly grease, or line with parchment, a 13 x 18-inch half-sheet pan or two 9-inch square pans. Using two 9-inch squares will give you slightly thicker cake layers and one more pan to wash; using a half sheet pan has some tr
Whisk together the flour, baking powder and salt, set aside. Combine the eggs, sugar and almond extract in a large mixing bowl. Beat with an electric mixer at high speed until thick and lemon-colored, about 5 minutes. Sprinkle one third of the dry ingredi
Combine all the syrup ingredients and bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once the mixture is clear, remove the syrup from the heat, strain it, and allow it to cool to room temperature.
Place the mascarpone in a mixing bowl, and stir in the orange zest. Add the whipping cream a third at a time, stirring between additions until the mixture is smooth. Stir in the confectioner?s sugar.
Flip the cooled cake out of its baking pan or pans onto a piece of parchment paper. If you?ve baked on parchment, peel the parchment off the back. Pull the paper straight back, keeping it parallel to the surface of the cake; this will discourage any bits