For the cake:

1. Heat the oven to 400 degrees F. Cut a circle of parchment paper to fit the bottom of a 9″ springform pan. Wipe the bottom and the sides of the pan with a splash of olive oil. Place the parchment in the bottom of the pan and smooth to remove the bubbles. Add a bit more olive oil and wipe it over the parchment insert. Sprinkle the bottom and sides of the pan with 2 T sugar. Set aside.
2. In a medium bowl mix the cake flour, almond flour, baking powder, baking soda, salt and spices. Set aside.
3. Add the cocoa and espresso powders to a small bowl. Whisk in the hot water until it forms a smooth paste. Add the Grand Marnier and vanilla extract and whisk until smooth. Set aside.
4. In a stand mixer or a large bowl if using a hand mixer, whisk the eggs, 1 cup of sugar and orange zest together on high speed for 10 minutes, until mixture becomes thick and pale yellow.
5. Using a measuring cup with a pour spout, slowly add 1 1/4 cups olive oil to the batter, beating until fully incorporated.
6. Add 1/2 the flour mixture on low speed and mix until incorporated. Scrape the sides of the bowl and add half the cocoa and Grand Marnier mixture and mix until incorporated. Repeat using the second half of the dry ingredients and the remaining cocoa mixture.
7. Pour the batter into the sugar-coated pan and smooth the top with a spatula. Sprinkle the sliced almonds over the cake and finish by sprinkling 2 T of sugar over the top.
8. Place the cake in the center of the oven. Reduce temperature to 350 degrees or 325 degrees if you are using a convection oven. Bake for 35 to 40 minutes, until a toothpick comes out clean when inserted into the center of the cake. In my oven I find 37 minutes to be the perfect amount of time to bake this cake. Do not over bake or your cake will be dry.
9. Allow the cake to cool on a wire rack for about 15 minutes. Using a chopstick, poke holes all over the top of the cake. Slowly drizzle the last 1/3 cup of olive oil over the cake, filling the holes slowly and allowing the cake to absorb all of the oil.
10. Release the edges of the cake by running an offset spatula or knife around the edges of the pan. Release the spring form and transfer the cake to a rack to cool.

For the frosting:

1. While the cake is cooling make the frosting. Using a hand or stand mixer whip the cream until you achieve stiff peaks. Set aside.
2. In a second bowl beat cream cheese, confectioner’s sugar, lemon zest, juice and pinch of salt together. Fold in whipped cream. Once the cake is completely cooled, pile the frosting high on top of the cake. No need to frost the sides unless you want to. There will be plenty of frosting for side frosting if you wish.