Orange Almond Cake

• 1/2 cup flour
• 1/2 teaspoon baking powder
• 2 eggs
• 3/4 cup plus 2 tablespoons sugar
• 5 tablespoons orange juice
• 13 cup light olive oil
• 3/4 cup finely ground blanched almonds
• 1 tablespoon grated orange peel
• 1 tablespoon orange-flavored liqueur such as Cointreau

1. Preheat oven to 350 degrees.
2. Grease and flour an eight-inch round cake pan.
3. Sift the flour and baking powder together and set aside.
4. Beat the eggs until light, then gradually beat in all but two tablespoons of the sugar until light and fluffy.
5. Beat in three tablespoons of the orange juice, then gradually beat in the olive oil.
6. Stir in the ground almonds and the orange peel, then lightly stir in the flour mixture.
7. Spread the batter in the prepared pan.
8. Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean.
9. Remove from oven.
10. Dissolve the remaining sugar in the remaining orange juice and orange liqueur in a small saucepan.
11. Bring to a simmer and cook about two minutes, until the mixture turns syrupy.
12. Brush this glaze over the hot cake and allow to cool about one hour.
13. Remove the cake from the pan and serve.

flour, baking powder, eggs, sugar, orange juice, light olive oil, ground blanched almonds, orangeflavored liqueur

Taken from cooking.nytimes.com/recipes/3298 (may not work)