Bake the cake: Preheat oven to 375F.

Reserve 1 teaspoon orange zest for serving. Beat eggs with a whisk to break up in a medium bowl. Add sugar a little at a time, whisking. Add remaining zest and whisk until very smooth.

Stream in olive oil, whisking until emulsified.

Mix together flour, baking powder, baking soda, and salt in a medium bowl.

Sift flour mixture into egg mixture, whisking until combined, and stopping just as everything is incorporated and no pockets of flour remain. Then whisk in milk.

Pour batter into Pie Dish.

Place cake in oven and immediately reduce temperature to 325F. Bake until deeply browned, top springs back when touched, and a cake tester or toothpick inserted into center comes out clean, 55–65 minutes.  Allow to cool in Pie Dish until room temperature, about 1 ½ hours. (Olive oil cake is best served at room temperature.)

Make the brûléed stone fruit: Arrange fruit slices on a parchment-lined Sheet Pan and sprinkle one  side with half the sugar. Flip and sprinkle remaining sugar on other side.

Heat a large Carbon Steel Frying Pan over medium-high. Melt 1 Tbsp. butter in Frying Pan and swirl to coat.

Working in batches and adding remaining butter as needed, place fruit slices into Frying Pan in a single layer and cook until golden brown on underside, about 2 minutes per side.

Transfer to a clean Sheet Pan or Platter and set aside.

Make the chantilly: Combine cream and sugar in a large bowl or bowl of a stand mixer fitted with whisk attachment. Whisk until medium soft peaks form.

Cut cake into 12 slices and place each slice on a Plate.

Add 4–5 brûléed fruit slices on top and finish with a dollop of chantilly. Top with a little reserved orange zest.