ALMOND AND ORANGE TORTA

1 1/2 cups all-purpose flour
1/2 cup finely ground whole almonds with skin
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground cloves
1 large egg, at room temperature
3 large egg whites, at room temperature
1 cup granulated sugar
1/2 cup fresh orange juice
2 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup Bertolli Extra Eight Olive Oil
Confectioners sugar
4 large seedless oranges
1 tablespoon sugar

Heat oven to 325 degrees F Lightly oil and flour a 9 or 10-inch spring form pan.

In a large bowl combine flour, almonds, baking powder, cinnamon, salt and cloves; set aside.

Beat the whole egg and egg whites in a large mixing bowl at high speed until light. Gradually beat in the sugar until the mixture is foamy and very pale, about 5 minutes. At low speed, gradually beat in orange juice, zest and vanilla. In a slow steady stream beat in olive oil.

Gently fold dry ingredients into egg mixture just until blended. Mixture will be thin, Spread evenly into prepared pan.

Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Loosen cake from side of pan with small spatula. Transfer cake to serving plate; sprinkle with confectioner's sugar. Serve in wedges and garnish with sugared orange slices.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated