Wash the orange, dry it, and grate the zest. Peel the orange, removing all the white pith to avoid bitterness, and cut it into small pieces.

In a mixing bowl, beat the eggs, sugar, and orange pieces until well combined.

Gradually add the olive oil and lemon yogurt while mixing at medium speed.

Once combined, add the sifted flour, baking powder, pinch of salt, and orange zest. Mix for another minute until smooth.

Pour the batter into a round 7-inch (18 cm) pan lined with parchment paper. Tap the pan gently on the counter to remove any air bubbles.

Place the pan in a preheated air fryer and bake at 350°F (180°C) for 15 minutes.

Remove the cake, sprinkle the sugar and cinnamon mixture on top, decorate with walnuts, and bake again at 320°F (160°C) until a toothpick inserted in the center comes out clean (15-20 minutes more, depending on your air fryer).

Remove from the air fryer, let cool for 3-4 minutes, then remove from the pan and let cool completely on a wire rack.

Enjoy!