RECIPES

Preheat oven to 350.  Oil a 9 inch springform cake pan and line the bottom with parchment paper.

Combine 2 cups of the sugar and water in a medium saucepan.  Bring to a boil over medium high heat.  When the sugar has dissolved, add the oranges and lemon ensuring there is enough liquid to cover at least two-thirds of the fruit.  You can add a little more water and equal amounts of sugar directly to the saucepan if you need to.  Cover the pan and lower the heat to maintain a very gentle simmer.  Cook, turning the fruit occasionally until it is very soft, about 40 minutes.  Transfer the fruit to a plate and let cool.  Save the syrup for another use.

Put the toasted almonds in the bowl of a food processer and pulse until finely ground.  Transfer to a large bowl and whisk in the flour and baking power. 

Cut the cooked fruit into quarters and remove any seeds or large pieces of membrane.  Pulse in the food processor until the fruit is pureed and fairly smooth.  Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium high speed until lightened in colour and foamy abut 2 minutes.   With the motor running, gradually add the remaining 1 ½ cups of sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer.  Reduce the speed to medium and with the motor running drizzle in the olive oil.  Add the pureed fruit and continue to mix until blended, about 30 seconds.   Remove the bowl from the stand and gently fold in about a third of the flour mixture.  Add the rest of the flour mixture and fold until smooth.

Pour into the prepared pan and smooth the top.  Bake until cake is dark golden brown and springs back after a light touch, about 1 hour and 10 minutes.  Resist the urge to use a toothpick as it will cause the centre of the cake to sink.  

Let the cake cool in the pan for 25 minutes and then run a knife around the perimeter.  Turn out onto a rack to cool completely.  Keeps for up to 5 days at room temperature.