Olive Oil Cake With Vanilla Oranges

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3/4 cup olive oil, plus more for the pan

1 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan

3/4 cup finely ground cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup buttermilk

2 large eggs

1 3/4 cups sugar

2 blood oranges or navel oranges

1/2 teaspoon pure vanilla extract

mascarpone or sweetened whipped cream, for serving

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