Preheat oven to 325° F. In a medium bowl, combine milk and orange juice. This mixture will thicken slightly while you mix almond meal, sugar, cornmeal, baking powder, soda, orange zest and salt in a separate bowl. Add olive oil, eggs and almond extract to the milk mixture and whisk until combined thoroughly. Stir this liquid mixture into the cornmeal mixture and pour into an oiled 9-inch springform pan. Rotating once, bake until golden (50-60 minutes) and a toothpick tester comes out clean. Garnish with oranges and a generous drizzle of Pecan Praline Balsamic Vinegar.
* Candied Orange Slices
Bring 2 cups of water and 1 cup of sugar to a boil in a shallow saucepan. Turn heat down to a simmer and add 3 oranges that have been cut into quarter inch thick slices. Cook for 6 minutes, then turn off the heat and allow the oranges to cool in the syrup.
Recipe adapted from Lucero Olive Oil