The traditional version of this cake doesn't use almond meal, but I find the meal gives it a deliciously moist texture. A small glass of port is the perfect accompaniment.
2 cups plain flour
1 cup almond meal
2 tsp baking powder
½ tsp salt
1¼ cup honey
1 cup olive oil
rind and juice of 2-3 oranges (1 cup juice)
icing sugar, to dust
1. Heat your oven to 160C. Whisk the flour, almond meal, baking powder and salt together in a large bowl.
2. In a separate bowl, whisk the eggs and honey together until well combined and lightly aerated, then whisk in the olive oil, orange juice and rind.
3. Fold the dry mixture into the wet mixture until just combined, then transfer this to a greased and lined 22cm round cake tin.
4. Bake for 1 hour or until cooked through (a skewer inserted into the cake should come out dry). Remove from the oven and allow to cool completely. Dust with icing sugar to serve.
If you like this recipe, try Adam Liaw's Portuguese mussel, prawn and chorizo cataplana (like a paella, without the rice).