Ingredients:

• 1/2 cup light olive oil (do not use extra-virgin oil), plus some for greasing the pan
• 1 1/4 cups sugar
• 2 eggs
• 3/4 cup blanched slivered almonds
• 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 orane juice, preferably freshly squeezed, plus 1/3 cup additional orange juice for the glaze (optional)
• Grated or minced zest of 1 orange
• 1/3 cup confectioners' sugar for the glaze (optional)

Method:

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.