Ingredients
3 large eggs1-1/2 cups sugar3/4 cup extra virgin olive oil3/4 cup ground almonds1/2 cup 2% milk4 teaspoons grated orange zest1 teaspoon vanilla extract1-3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup confectioners’ sugar2 to 3 tablespoons orange juiceSliced almonds, toasted, optional
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla.
In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
For icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
