• Spray an 8 or 9 inch round cake pan with baking spray. Line with a round of parchment paper. Lightly spray the parchment paper with baking spray. Preheat oven to 350 Fahrenheit.
• In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.
• To a large mixing bowl, add the blood orange zest, lemon zest and sugar. Rub the zest into the sugar with your fingertips or combine with a whisk or electric mixer til just combined. This will bring out the flavor of the citrus.
• Add the eggs to the sugar mixture. Whisk til light and fluffy.
• Whisk in the sour cream, vanilla extract (if using), and orange juice. Whisk in the olive oil. Whisk til combined.
• Add the dry ingredients into the wet ingredients. Stir with a rubber spatula until just combined.
• Pour the batter into the prepared pan. Spread evenly with a spatula or offset spatula. Bake 23-25 minutes or until a toothpick comes out clean when inserted in the center of the cake. Place the cake pan on a wire rack. Allow to cool 15 minutes then turn out on a wire rack to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Allow cake to cool completely.
• Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.

Mascparpone Whipped Cream

• In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks. Add the mascarpone cheese and whip til stiff peaks form.
• Spread it on top of the cooled cake or serve it alongside individual slices. Top with orange slices or extra orange zest.