This is a refreshing and light cake that is perfect with ice cream, sorbet or fresh fruit jam.
- 2 oranges
- 2 cups of sugar
- Unsalted butter, for greasing the pan
- 2½ cups of flour, plus more for pan
- 2 teaspoons of baking powder
- 1 teaspoons of baking soda
- 1 teaspoons of vanilla extract
- 4 eggs
- 6 tablespoons of extra-virgin olive oil
- ¼ cup of fresh orange juice
- ¼ cup of confectioners' sugar
- Sea salt, for garnish
1. Quarter oranges lengthwise and place in four cups of water in a large saucepan. Bring to a boil for around 15 minutes. Add one of cup sugar to the saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool.
2. Heat oven to 350 degrees. Grease a 10-inch round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside.
3. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into a food processor. Pulse until oranges are smooth, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 minutes. Let cool for 30 minutes.
4. In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.