I loved Maialino's Olive Oil Cake but I wanted to offset the oil and add some more flavor. My grandmother always had oranges after a big meal to "cut the oil", so I decided to add some roasted oranges and some almonds to balance things out. Save the excess roasted orange puree - it's great in muffins, breads, or with almond butter for a citrus-y pb&j. —allison
Make the roasted orange puree: Preheat the oven to 425 degrees. Cut the oranges in half and remove any pits. Coat a quarter sheet pan lightly with oil. Put the oranges on the pan, cut side up, and sprinkle with a pinch of sugar. Roast until they're soft and have some color on the bottom (about 30 minutes). Let cool until you can handle them and then juice them. Reserve the juice for the batter. Puree the oranges (skin and all) in a processor.
While the oven is still hot, put ground almonds on a rimmed cookie sheet and toast until they just start to turn golden - about 5 minutes. They burn quick so watch out. Let cool.
Reduce the oven heat to 350 degrees. Line a 9 inch springform with parchment paper on the bottom and spray with olive oil cooking spray.
Whisk together the flour, toasted ground almonds, sugar, salt, baking powder and baking soda.
In a separate, larger bowl, whisk together the olive oil, milks, pureed roasted oranges, orange zest, orange juice, Amaretto and Cointreau.
Add the dry ingredients to the wet ones and whisk until they’re combined.
Bake in the middle of the oven for about an hour, until a cake tester comes out clean. Check the cake after half an hour and if the top is browning too fast, cover lightly with some tin foil.
Let cool for a few minutes before removing the springform ring.