• In a large bowl, mix the flour, salt and baking powder.
  
• In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate.
  
• Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter.
  
• Liberally coat a bundt pan with butter. Pour the batter into the bundt pan.
• Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F.
• Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan.
• To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top.

Glaze

• Into a bowl add the confectioners sugar and olive oil. Add the orange a spoonful at a time. Stirring the glaze with a spatula. The consistency will be thick. It should not be pourable, but it will fall off a spoon when held sideways.
• Add the glaze into a piping bag, or a gallon ziplock bag with one of the corners cut off. Pipe the glaze onto the top of the cake. Tap the cake on the counter so the glaze begins to fall down the sides of the cake. See video for a visual on this technique.