Orange sponge cake with olive oil

Ingredients:

• 3 beaten eggs category CO
• 2 cups granulated sugar
• 340 gr. olive oil
• 300 ml of milk
• 60 ml orange liqueur
• 60 ml of orange juice
• 3 tsp lemon zest
• 2 cups premium wheat flour
• 1/2 teaspoon baking soda
• 1/2 tsp baking powder
• 1 teaspoon coarse salt
• 110 g finely chopped blanched almonds
• Powdered sugar for sprinkling

Preparation:

1. Preheat oven to 180°C. Grease a 25cm cake tin with butter.
   
   In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Combine the dry ingredients with the wet ingredients. Whisk well. Add the almonds.
2. Pour the mixture into a greased cake pan. Bake for an hour. Place on a cooling rack. Run a knife around the edges of the pan and turn the cake out onto a plate. Dust with powdered sugar and serve.