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1
For the cake:
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Preheat oven to 350u00b0F. Grease two 8- or 9-inch cake pans, and line with wax paper. Sift together flour, baking powder, and salt in a small mixing bowl. In a small saucepan, heat olive oil, orange juice, and orange zest and stir until well combined. Set aside and keep warm.
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3
Separate 3 of the eggs and add the whites to a stand mixer. Beat on low until foamy, then beat on medium-high, gradually adding half the sugar, until soft peaks form. Transfer whites to a large mixing bowl. Add the 3 egg yolks and the 2 whole eggs to the stand mixer. Beat on medium-high, gradually adding the rest of the sugar, until thick and pale yellow in color.
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4
Fold yolk mixture into white mixture. Sprinkle the flour mixture over the egg mixture and fold a few more times. Add orange juice mixture and continue to fold gently until all traces of flour are gone, but do not over-mix.
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Pour batter immediately into greased pans and place on the middle oven rack. Bake for 15-20 minutes, until cakes are golden on top and spring back when touched. Remove from oven, loosen sides with a knife, and immediately turn out onto a cooling rack. Cool completely.
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6
For the filling:
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In a small bowl, whisk together orange juice and marmalade. In a chilled mixing bowl, beat the cream on high until stiff peaks form. Fold in the marmalade mixture. Spread cream filling evenly on the bottom layer of cake, going all the way to the edge. Carefully place second layer on top.
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8
For the glaze:
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9
In a stand mixer, beat together cream cheese and orange juice until smooth. Add confectioner's sugar gradually, until glaze is a thick, yet pourable consistency. Beat until smooth and glossy. Pour glaze onto center of cake, allowing it to run over the sides. Use an offset spatula to coat the sides of the cake with the glaze. Garnish the cake with an orange slice in the middle and chill until serving.
