Moroccan Citrus & Olive Oil Breakfast Cake

Preheat your oven to 350°F/175°C. Lightly grease and flour an 8-inch round cake pan.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt.

In a separate medium bowl, whisk together the extra virgin olive oil, eggs, fresh orange juice, orange zest, and orange blossom water until well combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared cake pan and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.