Olive oil to prepare pan
1 cup whole blanched almonds, toasted*
1 cup all-purpose, bleached flour
1 tablespoon baking powder
1/8 teaspoon fine sea salt
4 large eggs, room temperature
1 cup plus 2 tablespoons granulated sugar
Rind of 1 orange, finely grated
1/2 cup fresh, strained orange juice
1/2 cup extra virgin olive oil
Orange Juice Soak
1/2 cup strained orange juice
1/4 cup granulated sugar
Procedures : Preheat 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 until mixed.
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