Sicilian Whole Orange Cake (Print Version)

# Ingredients:

→ Candied Oranges

01 - ¾ cup water
02 - ¾ cup granulated sugar
03 - 2 medium oranges (approximately 10 ounces), sliced into ⅛-¼ inch slices

→ Cake Batter

04 - 2 medium whole oranges
05 - 3 large eggs, at room temperature
06 - 1 ¼ cups granulated sugar
07 - 1 ¾ cups all-purpose flour
08 - ½ teaspoon kosher salt
09 - Pinch of nutmeg (optional)
10 - 1 tablespoon baking powder
11 - 5 tablespoons olive oil
12 - 5 tablespoons plain yogurt, at room temperature
13 - 2 teaspoons vanilla extract

# Instructions:

01 - Begin by creating the beautiful candied orange topping. In a medium saucepan, combine the water and sugar, then bring the mixture to a boil over high heat. Once boiling, reduce to medium-low heat. Carefully add the orange slices to the simmering syrup, ensuring they're mostly submerged. Simmer gently for 15 minutes, occasionally moving the slices around so they all soak evenly in the sweet syrup. The oranges will become translucent and slightly candied. When done, turn off the heat and let them cool in the syrup until you can safely handle them with needle-nose tongs or your fingertips. Reserve the orange-infused syrup for later use.
02 - Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly spray a 9-inch springform pan with cooking spray, coating the bottom and sides. Line the bottom with a round of parchment paper for easy release. Zest the two oranges for the cake batter, then carefully remove all the white pith with a paring knife (this prevents bitterness). Cut the peeled oranges into small pieces, removing any seeds and additional pith. Place the orange segments and zest in a food processor and pulse until they reach an applesauce-like consistency - smooth but with small bits of orange remaining for texture.
03 - Arrange the cooled candied orange slices in an overlapping pattern on the bottom of your prepared springform pan, creating a beautiful design that will become the top of your cake. You can create concentric circles or a spiral pattern according to your preference. Set the pan aside while you prepare the batter. Keep the remaining orange syrup for later use.
04 - In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and granulated sugar. Whip on medium-high speed for about 5 minutes until the mixture becomes pale yellow and fluffy with a ribbon-like consistency. With the mixer running on medium-low, slowly stream in the olive oil until fully incorporated. In a separate bowl, whisk together the flour, kosher salt, optional nutmeg, and baking powder. Switch to the paddle attachment or reduce speed to 'stir' and gradually add the dry ingredients to the egg mixture, mixing just until combined. Add the room temperature yogurt and mix until incorporated. Finally, add the vanilla extract and the prepared orange puree, stirring just until the batter is smooth and uniform.
05 - Carefully pour the cake batter into your prepared springform pan over the arranged candied orange slices. Gently smooth the top with a spatula. Bake in the preheated oven for 47-57 minutes, or until a wooden toothpick inserted into the center comes out clean with perhaps a few moist crumbs. The top should be golden brown and spring back slightly when touched. Begin checking for doneness at the 45-minute mark, as oven temperatures can vary.
06 - Allow the cake to cool in the pan for at least 30 minutes. This cooling period is crucial for the cake to set properly. After cooling, run a thin knife or offset spatula around the inner edge of the springform pan to ensure the cake releases cleanly. Carefully open the springform clasp and remove the outer ring. Let the cake cool completely on the pan base before attempting to flip it.
07 - Once completely cooled, place a serving plate over the top of the cake and, holding both the plate and the cake base firmly, quickly flip everything over. The cake should release onto the plate, with the beautiful candied orange design now on top. Gently peel back the parchment paper. For an extra touch of sweetness and shine, brush the top and sides of the cake with the reserved orange syrup. Slice and serve at room temperature for the best flavor and texture.

# Notes:

01 - This vibrant Sicilian-inspired cake uses whole oranges in the batter for intense citrus flavor and moisture, with no waste.
02 - The candied orange slices create a stunning decorative top that transforms this simple cake into a showstopping dessert.
03 - The olive oil in this recipe adds moisture and a subtle fruitiness that pairs beautifully with the bright orange flavors.

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