PREHEAT THE OVEN AND PREPARE THE BAKING PAN

1. Preheat the oven to 350°F.
2. Grease an 8-inch round light-colored metal pan with butter, then line the bottom with parchment paper. Grease the parchment paper and lightly dust the pan with flour, tapping out any excess. Set aside.

MAKE THE CAKE BATTER

1. Whisk together the gluten-free 1:1 flour, almond flour, baking powder, and salt. Set aside.
2. Place the granulated sugar and orange zest in a large mixing bowl and rub the zest into the sugar until fragrant.
3. Add the eggs and use an electric hand mixer to whip the eggs and sugar together on medium speed for ~2 minutes until pale, creamy, and slightly thickened.
4. Add the mascarpone and mix on low until fully incorporated.
5. With the mixer on low, slowly drizzle in the olive oil, mixing continuously until the batter is smooth and emulsified.
6. Mix in the orange juice, vanilla extract, and almond extract until combined.
7. Add the dry ingredients to the batter and gently fold with a rubber spatula until fully combined and no dry streaks remain.

BAKE THE CAKE

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 45–55 minutes on the center rack of the oven, tenting with foil if needed, until a tester inserted in the center comes out with a few moist crumbs attached.
3. Remove from the oven and cool in the pan for 15 minutes. Then turn out onto a wire cooling rack to cool completely.

PREPARE THE MASCARPONE WHIPPED CREAM

1. Add the cold mascarpone and powdered sugar to a mixing bowl and mix on low speed until smooth.
2. Mix in the vanilla extract and salt just until incorporated.
3. With the mixer on low speed, slowly stream in the heavy cream.
4. Once all of the cream has been added, increase the speed to medium to medium-high and whip until soft to soft-medium peaks form.

GARNISH AND SERVE

1. When ready to serve, lightly dust the cake with powdered sugar and cut into slices.
2. Serve with a dollop of whipped mascarpone and garnish with orange slices or zest.

Store cake covered at room temperature for 1 day or refrigerated for 3-4 days. Enjoy!