Since your request was pretty far down the board, I thought I'd post your request here where you'd be sure to see it. I hope it's good. I heard about it on a radio food talk show and the person speaking of it raved about it. Please let me know.
ORANGE, ALMOND AND OLIVE OIL CAKE
From the California Cook Cookbook by Diane Rossen Worthington
6 ounces blanched almonds
1 cup all purpose flour
1 Tbsp baking powder
4 large room temp eggs
1 to 1/2 cups sugar
Finely zested orange peel
juice of one medium orange or about 1/2 cup orange juice
1/2 cup very fruity extra virgin olive oil
Fresh mint leaves
Thinly sliced orange slices
Set oven at 350. Oil a 9" springform pan with olive oil. Process the almonds in a food processor with a metal blade. Process them until finely ground. When finely ground, mix the almonds with the flour and baking powder and set the mix aside.
Beat the eggs until frothy. Slowly add the sugar and beat this mixture until light, creamy and lemon like in color. Slowly add the flour mix and then add the orange zest, juice and olive oil just until combined.
Pour mix into prepared pan and bake for 50 to 60 minutes or until toothpick comes out clean. Cool in the pan then remove the sides. Place the cake on a platter or dish and decorate with any or all of the garnishes as desired.
You can prepare a day ahead and keep at room temp covered tightly.
Serves 8 people