Preheat Oven to 350F and line two 8" round pans with parchment paper.
In the food processor add the nuts with two TBS of the sugar and grain until you have a coarse meal.
Place nuts in a medium bowl and add the flour, baking powder and salt. Stir to combine.
In a bowl of a standing mixer, mix together the butter and sugar until light and fluffy.
Add the eggs one at a time waiting for each egg to completely incorporate before adding the next.
Stir in the blood orange and zest.
Add the flour alternating with the milk in three editions, starting and ending with the flour.
Divide the batter between the pans and bake for 30-35 minutes or until a tooth pick come out clean from the center of the cake.
Allow the cake to completely cool. Stir together the icing ingredient until smooth and pour on the cooled cakes.