Orange and Almond Olive Oil Cake

• 1 ¼ c + 1 ½ tbsp extra virgin olive oil, divided
• 1 ¾ c granulated sugar
• 1 ½ c all-purpose flour
• ½ c cake flour
• 1 ½ tsp kosher salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tbsp orange zest, divided
• 1 c whole milk
• ½ c orange juice, freshly squeezed
• 3 large eggs
• 1 tsp The Fresh Market Lemon Extract
• Powdered sugar
• 3 tbsp sliced almonds

Preheat oven to 350° F. Grease bottom and sides of 9-inch springform pan generously with 1 ½ tbsp olive oil and set aside.

In a mixing bowl, combine sugar, flours, salt, baking soda and baking powder.

In a separate large bowl, whisk together remaining 1 ¼ c olive oil orange zest, milk, orange juice, eggs and lemon extract. Add the dry ingredients, about 2 c at a time, whisking until combined.

Pour batter into greased pan and bake for 1 hour. Remove from oven and cover lightly with foil to avoid over browning. Return to oven and cook additional 30 minutes, until the top is golden brown and center of cake is set. Transfer cake to a rack and let cool for 30 minutes.

Run knife around outside of cake and remove ring of springform pan. Dust with powdered sugar top with almonds. Cake is delicious served warm or at room temperature.