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.