Preheat the oven to 350°F (175°C). Grease a small cake pan (8-inch works) and line the bottom with parchment. Yes, this matters; no one likes a stuck cake selfie.

In a bowl, whisk eggs and sugar until pale and a little fluffy. About 2 minutes with gusto.

Stir in orange juice, orange zest, and oil. Mix until everything looks like a sunny seaside—smooth and inviting.

Fold in almond flour, baking powder, and a pinch of salt. Don’t overmix; just combine until no large lumps appear.

Pour batter into the prepared pan. Tap the pan a couple times to settle the batter and release any air bubbles.

Bake 25–30 minutes, or until a toothpick comes out clean and the top is golden. If the edges brown faster, tent with foil after 20 minutes.

Let cool in the pan for 10 minutes, then flip onto a rack to cool completely. If you’re impatient, a slice warm from the oven is still a win.