For the cake:

1. Heat the oven to 400 degrees. Cut a circle of parchment paper to fit the bottom of a 9″ springform pan. Wipe the bottom and sides of the pan with olive oil. Place the parchment in the bottom of the pan and smooth to remove the bubbles. Sprinkle the bottom and sides of the pan with about 2 T of sugar to coat. This sugar creates a nice crispy crust for your cake. Set aside.
2. In a medium size bowl mix the cake flour, almond flour, baking powder, baking soda and salt. Set aside. 
3. In a small bowl whisk together the Grand Marnier, passion fruit puree and extract. Set aside.
4. In a large bowl whisk the eggs, 3/4 cup of sugar and orange zest together on high for 10 minutes until the mixture has become thick and pale yellow. 
5. Using a measuring cup with a pouring spout slowly add 1 1/4 cups olive oil to egg and sugar mixture, beating until fully incorporated. 
6. Add 1/2 of the flour, baking powder and almond mixture, mixing on low speed until incorporated. Scrape the sides of the bowl and add 1/2 of the Grand Marnier and passion fruit mixture and mix until incorporated. Repeat, mixing in the second half of the dry ingredients, then the remaining liquid mixture. 
7. Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the top of the cake with the remaining 2 T of sugar. You can use a little more if you need to completely cover the top of the cake.
8. Place the cake in the center of the oven. Reduce temperature to 350 degrees F, or 325 degrees F if you have a convection oven. Bake for 35 to 40 minutes, until a toothpick comes out clean when inserted into the center of the cake. Do not over bake. 
9. Allow cake to cool on a wire rack for 15 minutes. Using a chopstick, poke holes all over the top of the cake. Meanwhile whisk together remaining 1/4 cup olive oil with 2 T passion fruit puree. Slowly drizzle olive oil and passion fruit mixture over the top of the cake and in the holes, allowing the cake to absorb the mixture. Release the edges of the cake by running an offset spatula or knife around the edges of the pan. Release the spring form pan and transfer cake to the rack to cool. 

For the glaze: 

1. While cake is cooling mix 2/3 cup passion fruit with seeds (or passion fruit puree) with 2/3 cup granulated sugar in a sauce pan over medium-high heat. Bring to barely a light boil and reduce the heat to low, simmering for about 10 minutes until mixture begins to thicken. Remove from heat.
2. Place the cake on your final serving platter or cake stand. Slowly drizzle the glaze over the cake, keeping most of the glaze on the top of the cake, but also allowing it to drizzle down the sides. Decorate with edible flowers. I use passion flowers when I have them, or nasturtiums, marigolds, pansies and violas.