Preheat your oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper for even baking and easy removal.

Combine almond flour, baking powder, and sea salt in a medium bowl. Whisk vigorously until uniformly blended and absolutely no lumps remain.

Whisk eggs, honey (or maple syrup), extra virgin olive oil, and vanilla extract in a separate bowl for about one minute, until smooth and silky.

Fold fresh lemon and orange zest into the wet mixture, stirring gently for about two minutes to evenly distribute those bright citrus notes.

Blend the dry ingredients into the wet batter in two additions, mixing until just combined—about ten seconds each—avoiding overmixing for a light, tender crumb.

Pour the batter into the prepared pan, using a spatula to smooth the top evenly.

Bake the cake at 350°F (175°C) for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then gently release it and transfer to the rack to cool completely before slicing.