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Preheat oven to 180°C/356°F (fan oven 160° / 320°F).
In a large bowl, crack eggs (discard shells), add ¾ cup granulated sugar, and mix with an electric mixer for about 8 minutes, until the eggs and sugar are thoroughly combined in a light and fluffy foamy mix.
While the eggs are being beaten, grate orange zest and squeeze the juice out of 2 small organic oranges. Add both to the foamy egg mixture, then also add ⅔ cup of olive oil and mix for another minute to combine.
In a separate bowl, combine 1 ½ cup flour, 2 tsp baking powder, and a pinch of salt. Sift on the egg mixture and fold in gently with a spatula by hand.
Cover the bottom of a round baking tin (fi 22 cm / 8-9 inches) with baking paper, and grease the sides with a bit of oil, then dust lightly with flour to prevent sticking.
Pour batter into baking tin and place in preheated oven to bake for about 35-40 minutes. Check with a toothpick when your cake is baked.
Remove the baked cake from the oven, take it out of the baking tin, and place it on a rack to cool down.
Once cooled, dust with icing sugar to decorate, and serve.