1 cup Grove 45 Extra Virgin Olive Oil (plus extra for pan)

2 cups all-purpose flour (plus extra for pan)

1 teaspoon kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cardamom

1 1/2 cups plus 2 tablespoons granulated sugar

3 large eggs

Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice

1 1/4 cups whole milk or plant-based alternative

2 tablespoons sifted confectioners' sugar for garnish

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Brush the bottom and sides of a 9-inch round cake pan with a little olive oil.

Line the bottom of the pan with a round parchment paper and dust with a bit of flour.

In a medium bowl, whisk together 2 cups flour, salt, baking powder and baking soda.

In a large bowl, combine 1 1/2 cups granulated sugar, cardamom, and eggs. Using an electric hand or stand mixer set on high, beat the mixture until thick and fluffy about 5 minutes. While mixer is running, slowly drizzle in the Grove 45 EVOO and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.

Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.

Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake the cake for 40-45 minutes or until the center is baked (ovens do vary so check your cake at 30 minutes and go from there).

Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.

Prior to serving, dust the cake with powdered sugar and sprinkle with orange zest. Enjoy!

Special equipment: Immersion blender

1 1/4 cups heavy cream

1 1/2 cups plus 2 tablespoons whole milk

1/2 cup plus 2 tablespoons sugar

1/4 teaspoon kosher salt

8 large egg yolks

1/2 cup Grove 45 Extra Virgin Olive Oil, plus more for drizzling

Flaky sea salt

Pour the cream and milk into a double boiler. Whisk in 1/2 cup of the

sugar and salt and stir until they have dissolved. Warm the mixture until you see steam

rising from the top.

In a medium bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar.

While whisking, add a splash of the hot dairy mixture to the yolks.

Continue to add the dairy mixture to the eggs, until you've added half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Heat the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and, reducing the heat as necessary, until steam rises from the surface and the custard thickens.

Strain the custard into a bowl and stir in the 1/2 cup of Grove 45 EVOO, using an immersion blender to emulsify. Transfer the custard to a container, cover, and refrigerate for at least 4 hours.

Pour the chilled custard into an ice cream maker. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to a storage container and freeze until hardened to your desired consistency.

Serve the ice cream topped with a drizzle of olive oil and a few flakes of sea salt. Voila!