Preheat your oven to 325°F (165°C), and line the bottom of an 8-inch cake pan with parchment paper, then brush the bottom and side with butter.

In a large saucepan, add the water, orange juice, sugar, salt, and pork lard, and bring to a boil over medium heat.

Once the mixture begins to boil, add the ground almonds and stir constantly, reduce to medium-low heat, and continue to cook until the almond mixture starts to thicken, the mixture should pull away from the bottom of the saucepan, cook for additional 3-4 minutes then remove from the heat, then add the butter and mix into the batter until well combined.

In a medium-sized bowl, lightly whisk the yolks and eggs together, then pour it into the almond mixture and mix with a spatula.

Add the almond extract and orange zest and stir to combine.

Pour the batter into the prepared cake pan. Tap the mold gently on the counter to remove any air bubbles.

Place the cake into the oven and bake in the preheated oven for 30 minutes or until lightly golden brown in color.

Remove the cake from the oven and let it cool in the cake pan for about 30 minutes, then turn it over onto a serving plate and add some sliced almonds to decorate.

Remove the bottom parchment and slice the cake into 8 portions.

Serve and Enjoy!