Preheat oven to 325 degrees Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottothen lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Place foil or a baking sheet below the oven rack to catch drips if your springform pan doesn’t seal well.
In a small bowl combine the flour, salt and baking powder. Set aside.
Fit a stand mixer with the whisk attachment. Whip the eggs on medium speed until foamy. Add the granulated sugar and orange zest and whip on high speed until the mixture is fluffy and pale in color, about 3 minutes. Reduce the speed to medium, and with the mixer running, slowly add the olive oil. Mix until the oil is completely incorporated.
Add half the flour mixture and mix on low speed until blended. Scrape down the sides and bottom of the bowl as needed. Add the milk and orange juice and mix on low until blended. Add the remaining flour and mix just until incorporated.
Pour the batter into the prepared pan and sprinkle 2 tablespoons coarse sugar on top. Bake in preheated 325F oven for 60-70 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with a few crumbs attached.
Cool the cake on a wire rack for at least 30 minutes before removing the sides. Serve at room temperature or slightly warm. Cool completely for clean slices.