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1
Heat the oven to 365u00b0 F and spray a 9-inch cake pan, I used a springform pan. This will fluff up a bit but it will settle back down as it cools. Go for a 2in deep pan at least.
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2
Mix the flax meal and water in a small bowl, let sit for about 5 minutes, it will thicken up.
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3
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
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4
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and OJ concentrate+lemon+lim juice mixture (use your preferred ratios here to make it as tangy or not tangy as you like. I added more lemon than lime juice, this was to make up for my lack of the recommended Grand Mariner).
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5
Add the dry ingredients; whisk until just combined.
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6
Pour the batter into the prepared pan, if using a springform consider wrapping with foil to prevent leaking (my springform is not spectacular so this may just be my experience).
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7
Put the pan in the oven and lower the temp to 350u00b0 F (the temp drops like 15u00b0 when you open it, so I turn it up when pre-heating to anticipate that).
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8
Check for doneness after 1 hour, it will likely take a total of 70 minutes. The top should be golden, the cake pulling away from the sides of the pan slightly, and a cake tester comes out clean (this is a very pudding-y cake, so keep that in mind; it should not be very jiggly).
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9
Transfer the cake to a rack and let cool.
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10
Dust with powdered sugar and serve with raspberry syrup (below).
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11
I served with a raspberry syrup made with fresh raspberries, a tablespoon of marmalade, 1/4 cup of sugar and a squirt of lemon and lime juice. I cooked this in a small pot until it bubbled up very high, stirring pretty constantly but not vigorously, then settled back down. I poured this into a mason jar to cool and served at room temp over each cake slice.
