First Step: Carmel Orange Tarragon Spice Layer
Preheat oven to 350 degrees. Place rack in middle of oven.

Lightly butter a 9-inch round cake pan. Line bottom with round sheet of parchment paper. Line sides with long strip of parchment paper.

In small, heavy sauce pan over medium heat, bring sugar and water to a boil, stirring until sugar is dissolved. Using a pastry brush dipped in cold water, brush all sugar crystals attached to side of pan so all dissolve.

Without stirring, boil while occasionally swirling pan, until carmel becomes a deep amber color. Remove from heat.

Add Butter Chef� Orange Tarragon Spice Flavored Butter and swirl to incorporate into carmel. Quickly pour carmel into cake pan and tilt cake pan to coat evenly.

Grate zest from both oranges and set aside. Cut remaining orange peel (including the white pith), from both oranges using a paring knife. Cut oranges cross-wise, into 1/4 inch thick slices. Remove all seeds. Arrange slices on top of carmel in 1 layer.

Second Step: Cake
Toast ground almonds by spreading in a thin layer on a cookie sheet and place in over for approximately 15 minutes, or untillightly browned. Do not over bake!

Beat Butter Chef� Orange Tarragon Spice Flavored Butter with sugar until just combined using an electric mixer. Add eggs, 1 at a time, beating well after each. Mix in water and the orange zest.

Whisk together flour, baking powder, and salt. Using mixer on low speed, mix toasted almonds, polenta, and flour mixture into egg mixture until just combined.

Using a spatula, spread batter evenly over the oranges. Bake for 1 - 1 1/4 hours, until wooden tooth pick inserted in center of cake comes out clean.

Leave in pan and cool for 5 minutes. Invert cake onto plate and discard parchment.

Third Step: Glaze
Heat marmalade and water in a small sauce pan on low heat, just until melted. Brush top of cake with glaze.

Best when served warm or at room temperature.