Preheat oven to 350'
Grease bottom and sues of 9" springform pan. Sprinkle with turbinado sugar. Layer sliced oranges in the bottom of the pan, overlapping slightly to cover the turbinado sugar. Set aside.
In a large mixing bowl cream granulated sugar and butter until pale and fluffy. Add 3 tablespoons of marmalade and beat to combine. Beat in eggs until fully incorporated.
Fold in flour, almond flour, baking powder, salt, orange juice and zest and mix until smooth. Don't overmix.
Spoon the batter over the sliced oranges and smooth the top. Bake at 350' for 50 minutes until the top is golden brown and the cake is set.
Remove from the oven and cool for 5 minutes. Remove the sides of the springform pan and put cake on a serving dish. If you can remove the bottom of the springform pan from the cake.
Place remaining marmalade in a small bowl with 2 tablespoons water and microwave for 30 seconds. Stir and heat until the marmalade has thinned.
Spread the glaze over the top of the cake. Serve warm or room temperature. Add Greek yogurt, whipped cream or ice cream.
