Preheat oven to 340 degrees Fahrenheit and line and grease a nine-inch round cake pan.

In a large bowl, beat the eggs and date honey for one to two minutes until slightly thickened and smooth, then whisk in the olive oil, coconut or almond milk, orange zest, and orange juice. Add in the almond flour, baking powder, baking soda, and salt, stir until fully combined and smooth. Let the batter rest for 10 minutes to hydrate.

While the cake batter is resting, drizzle two tablespoons of the syrup on the bottom of the cake pan and place the date halves cut side up around the pan.

Pour the batter into the pan and bake for 40 to 45 minutes until the center is set, the top is golden, and a toothpick comes out clean, (you may loosely tent with foil if the top browns too quickly).

Let the cake cool for 15 minutes in the pan before flipping onto a serving dish (I like to run a pairing knife around the edge of the cake so it doesn’t stick to the sides).

Cool completely before serving.