• Preheat oven to 350°F with the oven rack centered.
• Coat your cake pan with cooking spray.
• Optional: Press a handful of the thinly sliced oranges against the sides of the oiled pan (see photos above).
• Coat the pan with a light dusting of flour (to prevent the cake sticking).

  Note: The orange slices won't stick to a floured pan, so it's important to oil the pan, place the orange slices, and flour the pan, in that order.
• In a mixing bowl, whisk together FLOUR, SUGAR, BAKING POWDER, BAKING SODA, and SALT. Set aside.
• In another mixing bowl, beat the EGGS with a whisk.
• To this, add ORANGE JUICE, ORANGE LIQUEUR, ORANGE ZEST, VANILLA EXTRACT, and OLIVE OIL. Whisk until well-blended.
• Add the wet mixture to the dry mixture and stir or whisk to combine until smooth. The batter will be somewhat runny.
• Pour batter into the prepared cake pan. Bake for 50-60 minutes until the cake is golden brown and a toothpick comes out clean.
• Transfer the cake in the pan to a cooling rack for 30 minutes. Invert the cake onto the rack and cool completely.

Chocolate ganache topping (optional)

• Heat the MILK until steaming using a preferred method. Add CHOCOLATE CHIPS and rest for a few minutes. Whisk until it thickens into a pourable consistency.
• Drizzle slightly warm ganache over the cooled cake and garnish with your favorite toppings.

Serving and storage

• Serve at room temperature for optimal texture.
• Refrigerate in an airtight container for up to 5 days.