Preparation Steps

• Preheat oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper. Grease the parchment paper and the sides of the pan very well with cooking spray. Set aside.
• In a large bowl, add the olive oil and eggs. Whisk well to emulsify and incorporate.
• Add the milk, orange zest, orange juice, and Grand Marnier. Whisk to incorporate.
• Add the granulated sugar and whisk to incorporate.
• Add the flour, salt, baking powder, and baking soda. Whisk until just incorporated. Do not overmix. The batter will be on the thin side; this is normal.
• Pour the batter into the prepared pan. Place the pan on a baking sheet to catch any potential leaks from the springform pan. Bake for about 70 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking after 60 minutes as oven temperatures vary.
• Allow the cake to cool in the springform pan for about 1 hour before carefully releasing the sides. Transfer the cake to a wire rack to finish cooling completely.
• Dust with confectioners’ sugar just before serving.