1. Preheat the oven to 375°F. Brush a 9” springform pan with extra virgin olive oil, then line the bottom with parchment. Lightly oil the parchment, then dust the pan with flour, shaking out any excess before setting aside.
2.  In a large bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
3. The bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and blood orange zest on high until thick and fluffy, about 5-7 minutes. With the mixer still running, slowly drizzle in the olive oil and continue to beat until thoroughly combined, 2 minutes more. Reduce speed to low. Slowly add the blood orange juice and milk, followed by the dry ingredients, adding a little at a time, until just combined. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
4. Bake the cake until the top is deeply golden brown and a skewer inserted into the center comes out clean, rotating once halfway through and tenting loosely with foil if the cake is browning too quickly, about 50-60 minutes. Transfer to a wire rack and allow to cool completely before carefully releasing the collar of the pan and slicing. 
5. When nearly ready to serve, add heavy cream, mascarpone, confectioners’ sugar and vanilla to the bowl of an electric mixer fitted with the whisk attachment, and whisk on medium-high speed until stiff peaks form. Serve slices of cake dolloped with whipped mascarpone, alongside citrus fruit and honeycomb, and garnished with hazelnuts.

For Serving: 

• 4 pieces mixed citrus fruits (such as blood orange, cara cara orange, navel orange, and pink grapefruit) 
• 1/2 cup hazelnuts, lightly toasted and finely chopped 
• To taste, honeycomb

For Pairing: 

• 1 bottle (28 oz) Saratoga® still water (UPC: 00070960000129)