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Place all ingredients in saucepan, bring to a boil on high heat, reduce to med/high and boil for about 8-10 minutes or until syrup reduces by about ⅓ and all of the sugar is dissolved. Set aside.
Preheat oven to 350°F. Brush baking pan with olive oil.
Whisk both flours, baking powder, baking soda and salt in a medium bowl.
Using an electric mixer or whisk if beating by hand, beat ¼ cup sugar and olive oil in a large bowl for 1 minute.
Beat in yolks, then flour mixture.
Beat in yogurt, zest, and vanilla only until combined.
Using clean, dry beaters, beat egg whites in another medium bowl until frothy.
Gradually beat in 2 tbs sugar until soft peaks form careful not to over beat, the egg whites should not be stiff.
Fold egg whites into batter just to blend in 2 additions.
Transfer to prepared pan; smooth top.
Bake cake until a toothpick inserted into center comes out clean, about 45-50 minutes.
Pierce hot cake all over with a toothpick or skewer.
Slowly drizzle ¼ cup warm syrup all over.
When syrup is absorbed, slowly pour ¼ cup more syrup over.
Reserve remaining syrup for serving.
Let cake cool in pan on a wire rack.
Run a thin knife around edge of pan to release cake.
Serve with unsweetened whipped cream, a drizzle of the remaining syrup and some orange zest.