Pre-heat oven to 180C. Line a 23cm (9-inch) round cake pan with baking paper. Set aside. In a medium bowl, whisk together the flour, almond flour, sugar, orange zest, salt, baking soda and baking powder. In a separate bowl mix olive oil, milk, eggs, orange juice, Cointreau, almond extract and whisk to combine. Add the dry ingredients to the wet ingredients and whisk until combined.
Pour the batter into the prepared pan and bake for 50-60 minutes, until the top is golden and a cake tester comes out just clean.
Let it cool down for 30 minutes before removing from the pan, running a knife around the perimeter of the cake if necessary. Top with icing sugar and the rosemary sprig. Serve as it is or with whipped vanilla cream and poached fruit of your choice.
