Preheat the oven to 165°C. Line the base of a 23 cm springform pan with parchment paper and spray the paper and sides well. Do not use a regular 23 cm cake pan, as it’s too shallow. This cake rises to 6–8 cm at the edges and nearly 10 cm in the center, which could cause overflow.

In a large bowl, combine the olive oil and eggs, then whisk thoroughly until well combined and smooth.

Add the milk, orange zest, and orange juice, and whisk until fully combined. Add the sugar and whisk to incorporate. 

Add the flour, salt, baking powder, and baking soda, then whisk until just combined. Avoid overmixing. The batter will be slightly thin, which is normal. 

Pour the batter into the prepared pan, set it on a baking sheet, and bake for 70–75 minutes, checking at 60. The cake is done when golden brown, domed, and a toothpick comes out clean or with moist crumbs. 

Let the cake cool in the springform pan for about 1 hour before removing it and transferring to a wire rack to cool completely. Dust with powdered sugar before serving.