Orange Olive Oil Cake with Chantilly Cream

1. Simmer orange juice until reduced to ¼ cup. Let cool.
2. Preheat oven to 350°F. Grease two cake pans.
3. Whisk together flour, baking powder, baking soda, and salt.
4. In a stand mixer, beat eggs + sugar for 4–5 minutes until light and creamy.
5. Slowly add olive oil and mix until combined.
6. Alternate adding dry ingredients and milk, mixing just until combined.
7. Stir in reduced orange juice + orange zest.
8. Divide batter into pans and gently tap to release air bubbles.
9. Bake ~35 minutes, until a toothpick comes out clean. Cool completely.
10. For Chantilly Cream: Add all ingredients (heavy cream, sour cream, powdered sugar, vanilla extract, almond extract) to a stand mixer.
11. Whip until thick and fluffy.