Mark Green, Executive Chef at Brooklyn's Glatt A La Carte, shared this recipe with me.
1 1/2 cups extra virgin olive oil
1 1/2 cups orange juice, preferably freshly squeezed
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
3 cups granulated sugar
1 cup confectioner sugar
Add orange juice to egg mixture.
Mix until fully incorporated.
Add olive oil and flower alternating little by little into egg mixture until fully incorporated.
Mix until it becomes a nice batter with ribbon consistency.
Take a Bund pan and spray it with cooking spray.
Pour batter into Bund pan.
Cool for 30-60 minutes.
Combine glaze thoroughly and drop on cake.