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Preheat the oven to 170°C. Grease and line a 9 inch baking tin with baking paper.
In a bowl, add the olive oil, caster sugar, honey, and eggs, then whisk together.
Stir in the ground almonds, gluten free flour, baking powder, bicarbonate of soda, sea salt, and orange zest.
Mix in the Greek yogurt and vanilla extract.
Pour the batter into the baking tin and bake for 50 minutes in the middle of the oven until a skewer inserted comes out fairly clean.
While the cake bakes, mix the sugar and orange juice in a bowl.
Heat a frying pan to medium-high heat, add 2 tbsp olive oil followed by the rosemary leaves, and fry for 2-3 minutes until gently crisped up.
Prod the hot cake all over with a skewer, then pour the orange syrup over it and let it soak in.
Spoon the crispy rosemary over the cake.
Serve warm or at room temperature with crème fraîche or yogurt.