Step 1 Heat oven to 170°C then grease and line a 23cm round cake tin with baking paper. Step 2 Using a stand mixer fitted with the whisk attachment or electric beaters, combine olive oil, sugar and orange rind and mix until combined. Add egg yolks one at a time and beat well between each addition then mix for 3-4 minutes until light and fluffy. Step 3 Sift flour and salt into a separate bowl then add the almond meal and stir. Fold the flour mixture into the olive oil batter in 3 lots alternating with the orange juice. Step 4 In a separate bowl or clean mixer bowl, beat egg whites to stiff peaks then fold into the mixture gently with a spatula, ensuring you retain as much air as possible, until just incorporated. Pour quickly into the prepared tin and bake for 45-60 mins, or until a skewer inserted comes out clean. Step 5 Remove from the oven and allow to cool in the tin for 20 mins before removing from the tin and cooling completely. Serve as is with a dusting of icing sugar, or with dollop cream and fruit.
