ORANGE, ALMOND, AND OLIVE OIL CAKE

2 small oranges
1 lemon
water
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs (room temperature)
1/2 teaspoon salt
1 1/2 cups sugar
6 ounces toasted almonds, finely chopped
2/3 cup olive oil
Confectioners' sugar (for garnish)

Place whole oranges and lemons in a pan and cover with water. Simmer them over medium heat for 30 minutes, then remove from heat, drain, and cool.

Cut the lemon in half and discard the pulp and seeds. Cut the oranges in half and discard the seeds (not the pulp). Place the lemon rind and the orange halves in a food processor fitted with a metal blade. Chop finely.

Sift the flour and the baking powder together into a bowl and set aside.

Preheat oven to 350 degrees F.

Place the eggs and salt in a mixing bowl and beat until foamy. Gradually beat in the sugar. Gently fold the mixture into the flour. Add the chopped fruit and almonds, and the olive oil. Beat slowly until just incorporated. Do not over-mix! Pour the batter into a 10-inch springform pan.

Bake in preheated oven for about an hour and 15 minutes, or until the center of the cake is set. Allow to cool on a rack, then remove from springform pan.

Place on a serving dish and dust the top with confectioner's sugar.

Source: Colleen McGlynn of DaVero