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In a large bowl, stir together the sugar and orange zest. Let sit for 30–60 minutes to allow the orange oils to perfume the sugar, which will enhance the flavor of the cake.
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Add the eggs to the orange-infused sugar. Using an electric hand mixer on medium speed, beat together until smooth and fluffy, 1–2 minutes. Add the Greek yogurt, orange juice, vanilla, and olive oil and beat on medium-low speed until combined.
Add the dry ingredients to the wet ingredients in 2 batches and mix on low speed until just combined. The batter should be thick, but smooth, and fall off the beaters in thick ribbons.
Lightly grease a 9-inch cake pan with olive oil. Line the bottom with a parchment paper round and lightly grease with more oil. Pour the batter into the prepared pan.
Bake the cake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes before inverting the cake from the pan. Remove the parchment paper and flip right-side up.
Dust the top of the cake with the powdered sugar, then slice and serve with whipped cream alongside, if desired.