Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch round springform pan or cake pan and line the base with parchment. Lightly grease the parchment too.

Whisk dry ingredients: In a medium bowl, whisk almond flour, baking powder, and salt until no lumps remain. This helps the cake rise evenly.

Zest and juice: Finely zest the oranges first, then juice them. Measure 1–2 tablespoons zest and 1/3 cup juice. Avoid the white pith when zesting—it’s bitter.

Beat the eggs and sugar: In a large bowl, whisk the eggs and sugar for 1–2 minutes until slightly thick and pale. You can use a hand whisk or a mixer on medium speed.

Add liquids: Whisk in the olive oil, vanilla, almond extract (if using), orange zest, and orange juice until smooth and glossy.

Combine: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Don’t overmix—stop as soon as there are no dry patches.

Pan and top: Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the surface if you like a little crunch.

Bake: Bake for 28–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs. The edges should be golden and pulling slightly from the pan.

Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and transfer to a rack to cool completely. Dust with powdered sugar before serving, if desired.

Serve: Enjoy plain, or add a spoonful of Greek yogurt, whipped cream, or crème fraîche. Fresh berries make a lovely finishing touch.