Sicilian Orange Olive Cake

6 whole eggs                                rind and juice of 1 med.orange

1 cup sugar+1tsp salt                  1 tsp. almond extract

1/2 cup virgin  olive oil                ¼ cup sliced almonds

2 cups unbleached flour              2 T. cookie crumbs

+2tsp. b.p. +1/4 tsp soda             Confectioner sugar

Make sure eggs are warm before you start. Beat eggs with sugar until frothy and white approximately 10 minutes. Slowly pour olive oil add orange rind and juice, salt, almond extract. Continue beating 2-3 mins. Sift flour and baking powder and soda and fold in on slow speed. Do not over beat, fold with spatula to make sure there are no clumps. Have a prepared  buttered 9” spring form pan. Sprinkle sliced almonds and cookie crumbs. This is optional, I save some almonds for top of cake. Preheat oven to 350F. Lower heat after 30mins. To 325F It bakes approximately 1 hr. depending on oven calibration  if more is needed lower temp to 315F. I cannot resist sprinkling hot cake with 2 T. of rum , it evaporates but leaves  its fragrance. Dust with confectioner sugar.