Preheat oven to 180°C.
Whip the eggs with the raw cane sugar until light and pale.
Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the tangerine juice and the finely grated zest.
Combine the liquids to the well beaten eggs and sugar and mix well.
Sift the almond flour with the wholemeal spelt flour, the baking powder and a pinch of salt and fold into the mixture gently.
Grease a 20 cm round mould cake and dust slightly with flour.
Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.
Let cool completely before dusting with icing sugar to serve.