Preheat oven to 375 degrees F (190 degrees C).

Grease the bottom and sides of an 8-inch round cake pan and line with parchment paper. Grease the top of the paper.

In a large bowl, beat together 1 cup of sugar, eggs, olive oil, and orange juice until smooth.

Add flour, cornmeal, orange zest, baking powder, and salt to the wet ingredients.

Use a whisk to lightly mix the wet and dry ingredients until just combined.

Pour the batter into the prepared cake pan.

Sprinkle the remaining sugar (1/3 cup) over the top of the batter.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 20 minutes.

Run a knife along the inside edge of the pan to loosen the cake.

Invert the cake onto a plate to remove it from the pan.

Use another plate to invert the cake again onto a cooling rack to cool completely.