1. Preheat the oven to 350°F (180°C).
2. Toast the almonds on a baking sheet for 8 to 12 minutes, or until fragrant and golden
brown. Allow to cool completely, then finely chop, and set aside.
3. In a medium bowl, whisk together the durum flour, baking soda, baking powder, and salt.
4. In another medium bowl, whisk together the milk, egg, orange juice, lemon zest, orange
liqueur, and sugar.
5. Gradually whisk the dry ingredients into the wet ingredients, mixing until just combined.
6. Stir in the olive oil and mix until well combined (it needs to completely emulsify), then fold
in the chopped almonds.
7. Prepare a 6-cup Bundt pan by coating it generously with non-stick cooking spray, then
coat the pan with flour and tap out any excess.
8. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick
inserted into the center comes out clean and the surface bounces back to the touch.
9. Let the cake cool in the pan for 5 minutes, then turn it out of the pan onto a wire rack to
cool completely to room temperature.

Tip:
If you don’t have a 6-cup Bundt pan, this cake can also be baked in an 8.5- by 4.5-in (21.5- by
11-cm) loaf pan for 50 to 55 minutes.