Preheat oven to 350. Butter 9-inch cake pan - line with wax or parchment paper. Butter the paper and up the sides of the pan. Pat ¼ c almonds up sides of pan, to about 1 ½ inches. Blend cranberry sauce, cornstarch and pinch salt. Press through a sieve and discard solids. (Consider keeping this whole!) Whisk flour, baking powder and ½ t salt. In another bowl, mix sugar, eggs, egg yolk, zest, almond extract till combined. Whisk in orange juice and melted butter. Add flour and mix till just combined. Spread in pan, drop spoons of cranberry mix over batter. Sprinkle with remaining almonds and 2 teaspoons sugar. Bake for 30-35 minutes or till done. Cool completely, loosen and remove from pan. Dust with powdered sugar.