Preheat your oven to 350 degrees. Grease a 9-inch diameter springform pan with olive oil, making sure to coat the bottom and sides thoroughly. Sprinkle a couple of tablespoons of all-purpose flour into the pan and shake it gently to evenly distribute the flour, preventing the cake from sticking.
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined and there are no lumps. Set this mixture aside. In a separate small bowl, stir together the orange juice, lemon juice, and vanilla extract, set aside.

In a large bowl, using an electric mixer on high speed (preferably with a whisk attachment), beat the eggs, orange zest, lemon zest, and 1 cup of sugar until the mixture becomes light, thick, pale, and falls off the whisk. This process should take around 3 to 5 minutes. While still beating on high speed, gradually pour in 1 1/2 cups of olive oil and continue beating until the mixture is fully incorporated and begins to thicken.

Reduce the mixer speed to low and add the dry ingredients alternately with the wet ingredients. You should add 3 portions of the dry ingredients and 2 portions of the wet. Mix until the ingredients are combined.

Using a large rubber spatula, gently fold the batter several times, ensuring to scrape the bottom and sides of the bowl to incorporate any unmixed ingredients. Add the batter into the prepared pan, smooth the top, and sprinkle with a little additional sugar.

Place the cake in the preheated oven and bake for approximately 40 to 50 minutes, or until the top turns golden brown, and a toothpick inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack and allow the cake to cool in the pan for 10 to 15 minutes. Use a toothpick or skewer to poke holes all over the top of the cake. Drizzle the remaining 2 tablespoons of olive oil over the cake, allowing it to absorb.

Run a knife along the edges of the cake to loosen it, then carefully remove it from the pan. Serve and enjoy!