Orange, Almond, and Olive Oil Cake

2 small oranges (navel or other seedless are good)
1 lemon
1 c. flour
1 T. baking powder
4 eggs, room temperature
1/2 t. salt
1 1/2 c. sugar
6 oz. toasted whole almonds with skins, finely chopped
2/3 c. olive oil
confectioners' sugar for dusting cake

Spread almonds on a baking sheet and toast in a 350F preheated oven for 10-15 minutes until you can smell the almonds when you open the oven door. Test one for doneness. Cool and then chop the almonds finely in a food processor fitted with a metal blade.

Meanwhile, place oranges and lemon in a pan and cover with water. Simmer over medium heat for 30 minutes. Remove pan form heat. drain and cool. Cut lemon in half and discard pulp and seeds. Set rind aside. Cut oranges in half and discard seeds. Cut them into quarters if they are large. Place lemon rind and oranges in a food processor fitted with a metal blade. Chop fine.

Sift flour and baking powder into a bowl. Set aside.

Place eggs and salt in a mixing bowl and beat until foamy. Gradually beat in sugar. Gradually add flour mixture. Add fruit, nuts, ad olive oil. Beat at a low speed until just incorpated. Do not over mix. Pour batter into a10-inch springform pan (do not butter or flour the pan). Bake in a preheated 350F. oven for about 1 hour and 15 minutes or until center of cake is set. Remove pan from oven and cool on a rack. Remove cake from pan and place cake on a serving dish. Dust top with confectioners' sugar.

Source: House Beautiful, March 1998, Epicurious.com

Prepared by: Lena for the March 2000 meeting