1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

Pinch of salt

1 cup sugar

2 tbsp orange zest

2 large eggs

2 tsp vanilla paste or extract (or orange extract)

3/4 cup extra virgin olive oil

1/3 cup orange juice

1/2 cup plain yogurt

Citrus Curd:

2 eggs

2 egg yolks

3/4 cup sugar (or reduce to 1/2 cup for less sweetness)

1/2 cup orange juice

1 tbsp orange zest

2 tbsp lemon juice

1 tsp cornstarch

2 tbsp unsalted butter

Pinch of salt

1/2 tsp orange extract (optional)

Whipped Cream:

1 1/4 cup heavy whipping cream

1/3 cup powdered sugar

1 tsp vanilla paste or orange extract

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Make Citrus Curd: Massage orange zest into sugar to release oils. Transfer to saucepan with eggs, yolks, salt, orange juice, lemon juice, and cornstarch. Whisk over medium heat until thick enough to coat a spoon. Stir in butter, strain, cover with plastic wrap, and chill 2 hours until set.
Bake Cake: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Massage orange zest into sugar. Whisk with eggs and vanilla until fluffy. Mix in olive oil, orange juice, and yogurt. In another bowl, sift flour, baking powder, baking soda, and salt. Add dry ingredients in two parts, gently folding until combined. Pour into pan and bake 30–35 minutes, until golden and a toothpick comes out clean. Cool 10–13 minutes, then invert onto rack to cool fully.
Whipped Cream: Beat heavy cream with powdered sugar and extract until medium-stiff peaks form.
Assemble: Spread whipped cream over cooled cake. Dollop citrus curd and swirl gently. Garnish with dried orange slices, zest, edible flowers, or fresh fruit.

For extra moisture, poke holes in warm cake and brush with 2 tbsp orange blossom syrup, 1 tbsp olive oil, simple syrup, or milk.
Cake keeps well at room temperature if undecorated. If topped with cream/curd, refrigerate and bring to room temp before serving.
Curd can be made ahead and stored for up to 1 week in the fridge.
Gluten-free option: substitute with almond flour or GF flour (texture will vary).
For decorating alternatives: dust with powdered sugar, drizzle with syrup, or top with sliced almonds and sugar before baking.