More sliced almonds for sprinkling over the baked cakethe original recipe doesn't do this but I highly recommend
1cupsugar8 oz, 250 grams
1/2cupolive oil3 fl oz, 80 ml(I would add maybe 2 tablespoons more next time)
2tablespoonsfresh orange juicethe original recipe doesn't have this but I think it helped
2teaspoonsvanilla extractI used almond extract
1large orangepeeled and thinly sliced (I peeled and separated 4 Mandarin oranges instead)
Preheat your oven to 350℉ and butter a 9-inch springform pan. Dust it with flour, shaking out the excess.
Stir together flour, baking powder and salt in a bowl. In a food processor, combine the nuts and 1/4 cup of the sugar and process until finely ground. Combine this with the flour mixture.
In a bowl an electric mixer fitted with the paddle attachment, beat eggs together until frothy at medium speed. Add the remaining 3/4 cup sugar and beat on high speed until thick and pale yellow, 4-6 minutes. On low speed, beat in the olive oil, orange zest, orange juice and almond extract. Then gently fold flour-almond mixture into egg mixture with a rubber spatula until well blended. Transfer the batter into the prepared pan.
Bake for about 30 minutes or until the top is golden brown. Let it cool in the pan on a wire rack for 10 minutes then remove the sides of the pan and let cool completely.
Before serving, top cake with orange slices/pieces and drizzle with honey. Cut into wedges and serve. Serves 8-10
Original recipe here from the Williams-Sonoma blog.