Heat oven to 350 degrees F. Adjust rack to the middle level. Wipe or spray a
9-inch springform pan with olive oil.
In a food processor, grind toasted almonds into a fine meal. In a bowl, whisk
them together with flour, baking powder and salt; set aside.
In the bowl of an electric mixer, beat eggs at medium speed until they become
foamy, then slowly add sugar and beat until thick and lemon-colored. On low speed,
add flour- nut mix, then add orange rind, orange juice and olive oil, blending just
Scrape the batter with a rubber spatula into prepared pan and level top.
Bake for 45 to 50 minutes or until a skewer plunged in middle comes out clean and cake
begins to pull away from sides of pan.
Cool in the pan on a rack for 10 minutes, then turn out on a rack to cool completely.
When cool, transfer to a serving plate right side up.
Mix together the 1/2 cup orange
juice and 1/4 cup sugar. Poke holes with a fork over top of cake and slowly pour
on Orange Juice Soak, then serve.
Covered tightly with plastic wrap, the cake will
keep well for up to three days at room temperature.
*To toast almonds, spread on an ungreased baking sheet. Place in 350 degrees
F oven and bake 5 to 7 minutes or until almonds are golden brown; stir once or twice
to ensure even browning. Note that almonds will continue to brown slightly after
being removed from the oven.
Posted by kdipaolo at Recipe Goldmine 6/23/01 4:50:31 am.