Juice of 1 orange
Juice of 1 Meyer lemon
¾ cup olive oil
1 cup sugar
3 eggs
1 t. finely ground sea salt
1 ¼ cup unbleached all-purpose flour (plain)
¼ cup whole wheat flour
1 cup blanched almonds, toasted and cooled
1 t. baking powder
1 t. almond extract
1 T Cointreau or Grand Marnier liqueur
Zest of 1 orange
Zest of 1 Meyer lemon

1/3 cup orange or lemon marmalade or jelly
2 T Cointreau or Grand Marnier liqueur

You will also need:
Large mixing bowl
Medium bowl
Large spoon
9” springform pan, lightly greased and bottom lined with parchment paper
Small saucepan

Preheat oven to 325oF.

Put juice, zest, oil, sugar, eggs and salt into a large mixing bowl. Beat with large spoon until thick and smooth. Set aside.

In medium bowl, mix plain flour, whole wheat flour and baking powder. Add ground almonds. Set aside.

Add almond extract and 1 T liqueur to egg mixture and mix well. Add the flour mixture and mix until just combined.

Pour mixture into the prepared springform pan. Bake at 325oF for 40-45 minutes or until firm in the middle.

Remove from the oven and let cool in the pan for about 5-10 minutes. Carefully remove the parchment paper from the bottom and place onto a serving tray. Prick the top several times with a fork in a decorative pattern. Set aside.

To prepare the topping, place the jelly and 2 T orange liqueur into a small saucepan and heat until warm and fluid. Mix well. Remove from heat and pour over the top of the cake. Allow to cool before cutting. Cover well to store.

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