In a bowl, using an electric mixer, beat the eggs on medium-high speed until frothy. Increase the speed to high, add the remaining 3/4 cup (6 oz./185 g) sugar and beat until thick and pale yellow, 6 to 8 minutes. Reduce the speed to low and beat in the olive oil, orange zest and vanilla. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the flour-almond mixture until well blended. Scrape the batter into the prepared pan.