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