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1
Heat the oven to 350 degrees F. Spray non-stick baking spray to the interior of a 10 in cake pan that is at least 4 inches deep, and line the bottom with parchment paper.
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2
In a bowl, whisk both flours, salt, baking soda and baking powder.
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3
In another bowl, beat at high speed the eggs with the sugar and orange zest, until the mixture is fluffy and pale (about 5 minutes). At half speed, beat the olive oil to the eggs and sugar mixture; add it on a thin stream, like you are making mayo. Do the same with the milk, orange juice and orange liqueur. The resulting mixture will be very liquid, but should still hold some of the bubbles you created at the very beginning.
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4
Now, carefully, mix the dry ingredients with the egg mixture, in a wrapping motion, trying to avoid losing the air volume you created before. Lightly whisk to break any lumps. The batter will still be quite liquid, like pancake batter.
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5
Pour the batter to the prepared pan, and bake between 45 to 50 minutes. The cake should be very golden and aromatic, and a tester inserted should come out clean. Transfer cake to a wire rack and let it cool for 30 minutes.
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6
Carefully invert the cake on the rack and immediately turn again; it is very soft and the side that's at the bottom will get grid marks. Let cool completely.
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7
Before serving, dust lightly with powdered sugar. Serve with strawberry jam, if you like.
