Sicilian Whole Orange Cake
 
 
Makes 1 9" round cake
Ingredients
Candied orange topping:
  • ¾ cup sugar
  • ¾ cup water
  • 2 oranges, sliced into ¼"-thick wheels
Cake:
  • 2 oranges
  • 1¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1¼ cups sugar
  • 3 eggs, room temperature
  • 5 tablespoons olive oil
  • 5 tablespoons whole-milk plain yogurt
  • 2 teaspoons vanilla extract
Instructions
Make the candied orange topping:
  1. In a medium sauce pan, combine the sugar and water. Bring to a boil over high heat.
  2. Add the orange wheels and reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes. Remove from heat and let cool completely.
  3. Spray a 9" springform pan with baking spray and line the bottom with parchment paper.
  4. Arrange the candied oranges in the prepared pan, overlapping them slightly; reserve the cooking liquid.
Make the cake:
  1. Preheat oven to 350 degrees.
  2. Finely grate zest from oranges and set aside.
  3. Remove pith from and supreme the oranges. Then transfer to a food processor and pulse a few times to break up the orange segments. Set aside.
  4. In a medium bowl, combine the flour, baking powder, salt and nutmeg, stirring with a whisk.
  5. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the sugar and eggs at medium speed until light and fluffy, about 5 minutes. Slowly add the olive oil and continue to beat for another minute.
  6. With the mixer on low speed, add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture. Add the vanilla extract and prepared orange zest and ¾ cup puréed oranges and beat until combined.
  7. Pour the batter over the candied oranges in the pan and smooth evenly with a spatula or the back of a spoon.
  8. Bake for 45-60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean.
  9. Let cool for 30 minutes and then remove ring. Place a platter on top of the cake and quickly and carefully invert. Remove parchment paper and brush top with reserved cooking liquid.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/sicilian-whole-orange-cake/