Adapated from Maialino's Olive Oil Cake. Substituted almond and coconut flours for all purpose flour and monkfruit sweetener for refined sugar to make this cake sugar-free, gluten-free, and low-carb/Keto friendly. Eliminated Grand Marnier, but added cloves which pair so nicely with the orange flavor. Makes a very moist and tender cake with a bread-pudding-like center. —RK Barry
Heat oven to 350. Oil/butter/spray 9" spring-form cake pan at least 2" tall.
Whisk together the dry ingredients in a bowl till well combined. In a separate bowl, mix the wet ingredients together till well combined. Add dry ingredients to wet, and whisk till just combined.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, covering the pan with foil for the last 30 minutes to avoid over-browning. Remove cake from oven when the top is golden brown and a cake tester comes out clean.
Place cake on cooling rack and allow to cool for at least 30 minutes before removing ring. Run knife around edge of pan, remove ring, and allow to cool completely. Serve from base of springform pan to avoid cracking, as cake is very tender.