Prep: 20 minutes

Bake: 40-45 minutes

Serves: 8-12

grated zest and juice of 1 lemon
grated zest and juice of 1 orange
¾ cup Extra Virgin Olive Oil
1 cup sugar
¼ tsp. salt
3 medium eggs
1 ½ cups semolina
1 cup blanched almonds, ground in blender
1 tsp. baking powder
2 tsps. almond extract
¼ cup Cointreau or Grand Marnier

Reserve a little of the grated lemon and orange zest and put the remainder into a bowl with the oil, sugar, salt, orange and lemon juice, and eggs. Beat with an electric whisk until thick and smoothly mixed.

Sift the semolina and baking powder into a second bowl and add the ground almonds. Fold the almond extract into the egg mixture. Pour all at once into the dry ingredients, fold together, but do not over mix. Spoon into a lightly oiled bundt pan and smooth the top.

Bake towards the top of a preheated oven at 325 degrees for 40-45 minutes or until pale gold at the edges and firm in the middle.  A skewer pushed into the centre should come out clean.

Remove from the oven and let cool in the pan for about 10 minutes. Drizzle the liqueur over the top. Push the cake out and let cool on a wire rack for another 10 minutes.

Serve in 8-12 wedges, warm or cool. (not chilled)