Sicilian Whole Orange Cake
Serves 8
Ingredients
Candied Oranges
2 oranges
100g caster sugar
180ml San Pellegrino Aranciata
Cake
1 orange
210g caster sugar
120ml extra virgin olive oil
3 eggs
1 tsp vanilla extract
280g plain flour
2 tsp baking powder
Pinch of salt
Method
Preheat your oven to 175°C. Line a 22cm spring-form cake tin with baking paper.
Slice the oranges into 2-3mm thin slices. In a small saucepan, combine 100g of caster sugar with 180ml of San Pellegrino Aranciata. Bring to a boil and continue cooking until the sugar dissolves. Then add the orange slices, reduce to low heat, and cook for 10-15 minutes. Remove from the heat and set aside.
Zest 1 orange into a food processor. Use a sharp knife to remove the outer white pith from the orange, then roughly chop the orange and add it to the food processor along with the caster sugar, olive oil, eggs, and vanilla extract. Process until smooth and well combined.
Add the flour, baking powder, and a pinch of salt to the food processor. Pulse until just combined.
Remove the orange slices from the syrup and cut them in half. Arrange them in a scalloped formation on the base of the cake tin. Pour the cake batter on top and bake for 40-45 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
Transfer the pan to a wire rack and let it cool for 15 minutes. Run a thin knife around the rim of the cake, then flip it onto the wire rack. Carefully peel back the baking paper, and let the cake cool completely before serving.
