California Orange And Olive Oil Cake

Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
Lightly Grease And Flour A 9" Springform Pan With The Olive Oil And Flour.
Shake Out The Excess Flour, And Set The Pan Aside.
Place The Flour, Sugar, Baking Powder, Baking Soda, And Salt In A Large Mixing Bowl And Whisk To Combine.
Crack The Eggs Into The Bowl And Stir To Break The Yolks, Then Add The Orange Juice, Zest, And Olive Oil.
Mix With A Wooden Spoon Until Well Combined, 60 To 70 Strokes, Or Mix With An Electric Mixer On Medium Speed Until Smooth And Combined, 1 To 2 Minutes.
Turn The Batter Into The Prepared Pan, And Place The Pan On A Sheet Pan Or Baking Sheet To Protect Your Oven From Batter Leaking From The Bottom Of The Pan.
Place The Pan In The Oven, And Bake Until The Cake Is Well Browned And The Top Springs Back When Lightly Pressed With A Finger, 38 To 42 Minutes.
Remove The Pan From The Oven.
Let It Rest On A Wire Rack For 20 Minutes.
Run A Knife Around The Edges, Unsnap The Collar Rim, And Let It Rest On The Rack Until Cool, 30 Minutes More.
To Serve, Run A Sharp Knife Underneath The Cake To Remove The Bottom Of The Pan.
Place The Cake On A Plate, Dust With Confectioners’ Sugar, If Desired, And Slice And Serve.