Add almond flour, sugar, corn starch and salt to a mixing bowl. Lightly beat together. Then add in butter and beat with a paddle at medium speed until creamy. Add one egg at a time and beat on high for 30 seconds each. Then add in orange extra and lightly beat again.

Spread mixture into the baking sheet with a spatula. Bake for 20 minutes. The cake should be a light gold color. Place cake pan on cooling rack for 10-15 minutes. Keep the cake in the pan while cooling.

After the cake has cooled, you can begin your glaze. Stir together cocoa powder and cold water in a bowl until it becomes a watery paste. Add more water if too thick. Then add all of the glaze ingredients to a sauce pan on medium heat. Lightly whisk as the butter begins to melt. Once melted, increase heat and let boil for one minute. Whisk while it is boiling. Take off heat and let cool for 10-15 minutes.

Once cooled, slowly pour the glaze over the cake. Spread across the cake with a flat spatula. Put in fridge for one hour to set.

Remove cake from fridge and grab two plates and serrated knife. One plate will be for scraps and the other will be to set the cake on. Use the knife to trim the edges off, as you'll want a clean edge to the cake. Place on your scraps plate and make sure you eat the scraps later!

Measure your cake to find the middle point, then cut in half the short length. After that, measure the other side into thirds and cut the long length. This will result in 6 long pieces. Use a large spatula to lift one layer and set onto a plate. Slowly lift the other pieces and place neatly on top of one another. Once all layers are placed, put in fridge for another 15 minutes to set.

Cut into thin slices and enjoy