Citrus-Kissed Olive Oil Breakfast Cake

Preheat the oven to 350F (175C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. Grease the parchment as well.

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt until thoroughly combined with no lumps.

In a separate bowl, whisk the eggs until light and frothy, about 1 minute. Add the olive oil and whisk vigorously until the mixture is emulsified and slightly thickened.

Add the yogurt, orange zest, lemon zest, orange juice, Grand Marnier (or lemon juice), and vanilla extract to the egg-oil mixture. Whisk until smooth and well combined.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. The batter should be smooth but do not overmix; a few small streaks of flour are perfectly fine.

Pour the batter into the prepared cake pan and smooth the top gently with the spatula.

Bake for 40-45 minutes until the top is golden, the cake has pulled slightly away from the sides of the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely. The cake is delicious served slightly warm or at room temperature.

Dust generously with powdered sugar and sprinkle a tiny pinch of flaky sea salt over the top just before serving. Serve with a dollop of Greek yogurt, fresh berries, or a drizzle of honey.