• Oven: Preheat the oven to 350° F. Position a rack in the center of the oven.

  Prepare the pan: Heavily spray with non-stick spray, a bundt pan, or a 9-inch round baking pan. Lining the round pan with parchment paper is helpful.
• In a medium bowl, whisk together flour, baking powder, and salt and set aside.
• Cut the ends off the oranges and quarter them. Remove the seeds, if needed.
• In the bowl of a food processor (or a powerful blender) add the oranges (peel and all!) and process until they are pulverized and almost pureed.

  Drizzle in the olive oil and almond extract, and blend until just combined.
• In a large bowl whisk the eggs and sugar until light and fluffy.

  Scrape the orange puree mixture into the egg mixture and gently fold everything together until well combined.
• Sift the flour mixture into the orange batter and gently mix until just blended. Don't overmix.
• Pour into the prepared pan.
• Bake: Bundt pan for 30-33 minutes and 9-inch round pan for 32-36 minutes. Begin checking for doneness at the 27-minute mark.

  Cake is done when the center is set and a skewer inserted into the middle comes out clean. The cake should be very lightly brown on top. The internal temperature on an instant-read thermometer should be 200℉
• Remove from oven and let the cake cool in the pan for about 30-minutes. Run a small knife around the edges to loosen and invert onto a large plate or cooling rack. Let cake cool completely

Optional Garnish

• Just before serving dust the cake with the powdered sugar and add orange segments to the top.