Citrus Almond Cake

1 small to medium orange
1 lemon
6 oz raw almonds (approx 1 1/3 cups)
1 c. all purpose flour
1 Tbsp baking powder
4 large eggs
1/2 tsp salt
1 1/2 c. sugar
2/3 c. olive oil
1 tsp anise seed, crushed
1/4 c. apricot preserves
whipped cream optional for serving.

For glaze*:
1/3 c. apricot preserves
1/8 c. fresh lemon juice
*Bring to a simmer in a saucepan, then brush onto warm cake

Place orange and lemon in a saucepan and cover with water. Bring to a boil and simmer for 30 minutes, covered. Meanwhile, heat oven to 325°, put almonds on a sheet pan and roast until well toasted, about 15 minutes. Cool almonds and then process in food processor until finely ground. Remove orange and lemon from water and cool for several minutes. When cool, remove rind and seeds from lemon, and just the seeds from the orange. Add to food processor and pulse until finely chopped, almost a paste. Raise oven heat to 350°. In a separate bowl combine flour and baking powder. Set aside. With mixer beat eggs and salt until foamy. Add sugar gradually, beating well. Fold in flour mix, then add ground almonds, citrus, apricot preserves, crushed anise and olive oil. Mix to combine. Pour into greased 9" spring-form pan and bake for about 1 hour. Prepare glaze and brush glaze onto warm cake while still in pan. When cool, remove sides and slide cake onto serving plate. Serves 10-12