Spray the bottom and sides of a 9” springform pan with a cooking spray. Line the bottom of the pan with parchment paper and spray it with cooking spray as well. Sprinkle about 1-½ tablespoons of the sugar into the pan, turning to coat the bottom and the sides. Preheat oven to 400-degrees.
Place the eggs along with 1 cup and 2 tablespoons of the sugar plus the orange zest into a large mixing bowl. Beat on high for 5 to 6 minutes, until the mixture is a pale yellow and thickened.
Slowly pour 1-¼ cups of the olive oil into the eggs and sugar, blending in on high speed. Beat for an additional 1 to 2 minutes.
In a separate bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and kosher salt.
In a small measuring cup whisk the Cointreau, orange juice, and vanilla extract.
Add about ⅓ of the dry ingredients using low speed to blend into the batter. Pour in about half of the Cointreau mixture. Repeat, ending with the dry ingredients and blending just until the flour disappears, scraping down the sides and bottom of the bowl as needed.
Pour the cake batter into the springform pan and sprinkle the top with the remaining 1-½ teaspoon of sugar.
Place the cake in the oven and drop the temperature to 350-degrees. Bake for 40 to 50 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Poke holes into the top of the cake with a toothpick then brush on the remaining 2 tablespoons of olive oil.
Carefully run a knife around the edges and release the cake from the pan. Continue cooling the cake on the wire rack.
When the cake is completely cool wrap it in plastic film and let it set overnight. Gently peel the parchment off the bottom of the cake and transfer to a cake platter.
Serve plain for with a dollop of whipped cream and a slice of fresh orange!