Preheat your oven to 350℉ and line the bottom of a circular baking pan with parchment paper. This is a must or else the cake could stick! You can also opt to grease the edges of the pan if you’d like.
In a bowl, combine egg yolks and sugar by using a hand mixer and mixing on high for 2 minutes. The mixture should become thick and creamy.
Then, beat in orange zest, orange juice and olive oil until just combined.
In a separate bowl, whisk together almond flour and baking powder. Once combined, use a spoon to mix it together with the sugar/egg yolk mixture.
Wash and dry your mixer attachments, then in a separate bowl beat egg whites until stiff peaks form.
Carefully fold in the egg whites to the almond flour batter one heaping spoonful at a time. Do this step gently, and be sure to fold the batter until no white streaks remain.
Spread the batter into the baking pan and bake for 25-30 minutes or until golden and a toothpick comes out clean.
Once finished, allow the cake to cool to room temperature, then run a knife around the edge of the cake to help remove it from the pan.
Garnish the cake with a sprinkle of powdered sugar and slivered almonds or frost with vanilla buttercream.
