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1
Preheat the oven to 350F and grease a 9-inch springform cake pan with olive oil.
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2
Zest the orange and chop the zest into fine pieces and set aside. Juice half of the orange and strain into a bowl or measuring cup.
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3
Place the egg yolks and sugar into a bowl and beat on a medium high speed until the mixture turns a creamy pale color. About 2 minutes.
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4
Lower the speed of the mixer and add the olive oil, orange juice and orange zest to the egg mixture. Continue mixing until everything is combined.
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5
Using a spatula or wooden spoon, gently fold the flour into the mixture until fully incorporated.
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6
In a separate bowl, beat the egg whites together with a pinch of salt in your mixer until stiff peaks form. Gently fold 1/3 of the egg white mixture into the yolk and oil mixture until combined. Repeat with the remaining egg white. Be careful not to overmix the batter.
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7
Pour the batter into the prepared springform pan, smooth the top if necessary with an offset spatula or the back of a spoon.
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8
Sprinkle the top of the cake with pine nuts and sugar.
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9
Bake in the oven at 350F for about 45 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
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10
Cool the cake on a wire rack for about 15 minutes before removing the sides of the pan. The cake should cool for about an hour before you cut into it.
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11
Recipe notes: If you're worried about your cake browning too quickly, you can tent the cake pan with a piece of tin foil part way through the cooking process. The sides do fall slightly after the cake has cooled a bit.
