Chocolate Orange Almond Olive Oil Cake

["Recipe courtesy of\u00a0<\/em>Marie Simmons<\/a>.\u00a0<\/strong>Adapted from the James Beard and Julia Child Cookbook, Award-winning\u00a0<\/em>

For the Chocolate Glaze

Preheat the oven to 350°F. Lightly oil a 9-inch springform pan. Sprinkle with a tablespoon of flour and tap out excess.
Place the almonds, orange zest and 2 tablespoons of the sugar (from the 1 cup) in a food processor and process until very finely chopped. Set aside.
Sift the flour, cocoa, baking powder and salt into a large bowl. Add the ground almond mixture to the flour mixture until blended and set aside.
Combine the whole eggs and egg whites in a large mixing bowl and beat on medium high until frothy. Gradually beat in the remaining sugar, 2 tablespoons at a time, scrapping down the bowl from time to time, until the mixture is thick and pale in color, 3 to 5 minutes. With the mixer on its lowest speed add the California Olive Ranch extra virgin olive oil in a slow steady stream, almost a dribble. Remove the bowl from the mixer and add the orange juice and vanilla; gently stir with a rubber spatula until blended.
In three or four additions gently fold the flour and almond mixture into the egg yolk mixture until blended. The batter will deflate slightly. Pour into the prepared pan.
Bake until the edges begin to pull away from the sides of the pan and the center is feels set when pressed lightly with a fingertip, about 30 minutes. Cool the cake in the pan on a wire rack.
Loosen the sides of the cake from the pan with a knife or small spatula. Remove the sides of the pan and cool the cake on a rack. When cooled slide the cake onto a serving plate.