Orange-almond Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1/2 cup light olive oil, plus some for greasing the pan (do not use extra-virgin oil)
• 1 1/4 cups sugar
• 2 eggs
• 3/4 cup blanched slivered almond
• 2 1/2 cups about 12 ounces all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup orange juice, preferably freshly squeezed, plus 1/3 cup additional orange juice for the glaze (optional)
• 1 orange, zest of, grated
• 1/3 cup confectioners' sugar, for the glaze (optional)

Recipe

• 1 preheat the oven to 350 degrees f. brush the bottom, sides, and cone of an 8-to-9-inch tube pan with olive oil.
• 2 use an electric mixer to combine the olive oil and sugar, then add the eggs and beat until thick and fluffy, 5 to 7 minutes. grind 1/2 cup of almonds until fine. mix them with the flour, cinnamon, baking powder, and salt.
• 3 stir a portion of the flour mixture into the egg mixture, then add a little of the orange juice. repeat, stirring after each addition, until well blended. stir in the orange zest, then turn the batter into the tube pan ; sprinkle with the remaining slivered almonds.
• 4 bake for 35 minutes or until a toothpick inserted in the center comes out clean. cool on a rack for 15 minutes in the pan, then invert onto a rack and remove the pan. cut carefully around the sides of the cake and remove. cool for 10 minutes before turning right side up onto another rack.
• 5 to glaze, stir together the orange juice and confectioners' sugar until smooth and spoon over the top of the cake. let cool completely before cutting. store for up to a day at room temperature, covered with waxed paper.