3 1/2 c Flour; plus extra
For dusting pan
3 Eggs
3 1/2 c Sugar; divided
1/2 c Extra-virgin olive oil
1 c Milk
1 tb Active dry yeast
Zest and juice of 6 large
-oranges
Segments of 4 oranges
Preheat oven to 425 degrees. Oil and dust with flour an 8-inch cake pan. In
a mixer, beat eggs and 1 1/2 cups sugar until light yellow, about 6 to 7
minutes. Add oil and milk and blend well. Add yeast and mix 20 seconds. Add
flour, 1 cup at a time until all is incorporated. Pour into prepared cake
pan and place in oven. Cook until golden brown and a toothpick exits dry
from the center of the cake, about 35 to 45 minutes. Meanwhile, place
remaining 2 cups of sugar, zest and orange juice into a small saucepan.
Bring to boil and reduce by half, to yield about 2 cups. Strain out half of
reduced juice, leaving zest and remaining cup behind. Unmold cake and paint
with 1 cup reduced juice all over. Arrange segments over tart in concentric
circles. Spoon remaining syrup and zest over cake, cut into wedges and
serve. This recipe yields 4 dessert servings.
Yields
4 servings