Let’s make cake with olive oil and marinated oranges in olive oil and vanilla. A fragrant cake made with olive oil, ideal for your afternoon coffee or tea. First, prepare the cake. Wash the lemon and then peel the zest and set aside. Place the eggs, sugar and lemon zest in the bowl of a mixer. Beat at medium speed, for several minutes, until the mixture is fluffy. Lower the speed and add the 100g of olive oil and the milk gradually, little by little. Put the almonds in the mixer and blend until they turn into dust. Remove the bowl from the mixer and add the refined flour, baking powder and the almonds. Then mix well with a plastic ladle. We do not beat the flour in the mixer so that the egg mixture won’t lose its fluffiness and volume. Empty the cake mixture in a buttered and floured rectangular baking pan and spread evenly. Bake in a preheated oven at 200C for 15 minutes, until the cake turns light brown and the knife comes out clean when we puncture the cake in the middle. Remove the cake from the oven and set aside to cool for 5 minutes. Peel the oranges with a sharp knife removing the white pith as well at the same time. Then cut the orange in slices, approximately ½ cm each, and place them in a bowl. Cut the vanilla in the middle and then remove its seeds using the back of a knife. Put the sugar, olive oil, rosewater and the seeds from the vanilla bean in another bowl. Mix very well, until the sugar melts, and then drizzle the mixture over the oranges. Marinate the oranges for at least 2 hours or even better, from the previous day. Once the cake has cooled off, cut it into 12 pieces. Arrange 1 slice of orange over each piece, drizzle with one spoonful of the orange marinade and serve.