YIELD: 8 servings
1 small-to-medium orange
6 ounces whole raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/3 c Flying Olive's Eureka Lemon EVOO
1/3 c Flying Olive's Blood Orange EVOO
Confectioners' sugar or whipped cream
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
Preheat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch spring form pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard the seeds. Put the fruits in the food processor and process almost to a paste
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and Flying Olive's olive oils, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 45 minutes to 1 hour. Remove and dust with confectioners' sugar or whipped cream.
Submitted by Barb L.