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1
Combine 2 cups of the sugar and the water in a medium saucepan.
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2
Bring to a boil over medium-high heat.
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3
When the sugar has dissolved, add the oranges and lemon.
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4
Make sure theres enough liquid to cover at least two-thirds of the fruitif needed, add a little more water and an equal amount of sugar directly to the pan (you dont need to dissolve it separately).
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5
Cover the pan and lower the heat to maintain a very gentle simmer.
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6
Cook, turning the fruit occasionally, until the fruit is very soft and easily pierced with a skewer, about 40 minutes.
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7
Carefully transfer the fruit to a plate and let cool enough to handle (save the syrup for another usesee Tip for ideas).
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8
While the fruit is cooking, put the almonds in the bowl of a food processor and pulse until finely ground.
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9
Transfer to a large bowl and whisk in the flour and baking powder.
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10
Set aside.
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11
Oil a 9-inch springform cake pan (or a regular 9-inch-round by 3-inch-tall cake pan) and line the bottom with parchment.
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12
Position a rack in the center of the oven and heat to 350F.
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13
Cut the fruit into quarters and remove and discard any seeds or large pieces of membrane.
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14
Put the fruit in the food processor (you dont need to wash the bowl first).
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15
Pulse, scraping down the sides as needed, until the fruit is pureed and fairly smootha few small lumps are okay.
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16
Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment.
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17
Beat on medium-high speed until lightened in color and foamy, about 2 minutes.
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18
With the motor running, gradually add the remaining 1 1/2 cups sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer.
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19
Reduce the speed to medium, and with the motor running, drizzle in the olive oil.
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20
Add the pureed fruit and continue to mix until blended, about 30 seconds.
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21
Remove the bowl from the stand and gently fold in about a third of the flour mixture.
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22
When incorporated, add the rest of the flour mixture and fold until smooth.
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23
Pour into the prepared pan and smooth the top.
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24
Bake until the cake is dark golden brown and springs back after a light touch, about 1 hour 10 minutes.
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25
(Resist the urge to use a toothpick to determine doneness; it will cause the cake to sink in the center.)
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26
Let cool in the pan for 25 minutes and then run a knife around the perimeter.
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27
Turn out onto a rack to cool completely.
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28
This cake is even better the next day, and keeps for up to 5 days at room temperature.
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29
Its a shame to waste the poaching syrup with its lovely flavor of orange and lemon.
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30
It will last nearly indefinitely in the refrigerator.
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31
Mix a couple of spoonfuls with seltzer water to make an Italian soda, or use in your favorite cocktail recipe (it goes especially well with bourbon and gin).
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32
To toast the almonds, spread them on a large rimmed baking sheet and bake in a 350F oven until light to medium-golden brown, 10 to 15 minutes.
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33
You can also use an equal weight of whole or slivered almonds, but they wont grind to as fine a consistency as the sliced.
