Whole Orange Sicilian Cake (Print Version)

# Ingredients:

→ Candied Oranges

01 - ¾ cup water
02 - ¾ cup granulated sugar
03 - 2 medium oranges (around 10 ounces), cut into ⅛-¼ inch rounds

→ Cake Batter

04 - 2 medium whole oranges
05 - 3 large eggs, brought to room temperature
06 - 1 ¼ cups granulated sugar
07 - 1 ¾ cups all-purpose flour
08 - ½ teaspoon kosher salt
09 - Tiny bit of nutmeg (if you want)
10 - 1 tablespoon baking powder
11 - 5 tablespoons olive oil
12 - 5 tablespoons plain yogurt, not cold
13 - 2 teaspoons vanilla extract

# Instructions:

01 - Let's start with making those gorgeous orange toppings. Mix water and sugar in a medium pot and bring it to a boil on high. Once it's bubbling, turn heat down to medium-low. Gently put orange slices in the bubbling syrup, making sure they're mostly covered. Let them simmer for 15 minutes, moving them around now and then so they all get nice and sweet. They'll turn see-through as they candy. When done, switch off the heat and let them sit in the syrup until they're cool enough to grab with tongs or your fingers. Save that tasty orange syrup for later.
02 - Put your oven rack in the middle and turn it up to 350°F (175°C). Spray your 9-inch springform pan all over with cooking spray. Put a parchment circle on the bottom so the cake won't stick. Grab your two oranges for the batter and grate off the zest. Then cut away all the white stuff with a small knife so it won't taste bitter. Chop up the peeled oranges, taking out any seeds and extra white bits. Throw the orange chunks and zest in a food processor and pulse till it looks kinda like applesauce - smooth but with tiny orange bits for texture.
03 - Take your cooled orange slices and lay them out in an overlapping pattern on the bottom of your pan. This will be the top of your cake when it's done! You can make circles or a spiral - whatever looks pretty to you. Set the pan aside while you make your batter. Don't throw away the leftover syrup - we'll use it later.
04 - Put eggs and sugar in your stand mixer bowl with the whisk attached. Beat them on medium-high for about 5 minutes until they're light yellow and fluffy, and they fall from the beater in ribbons. Keep the mixer going on medium-low and slowly pour in your olive oil until it's all mixed in. In another bowl, stir together your flour, salt, nutmeg if you're using it, and baking powder. Switch to the paddle attachment or slow down the speed and add your dry stuff to the egg mix bit by bit, just until it's combined. Add your room temp yogurt and mix it in. Finally, stir in the vanilla and your orange mush just until everything looks smooth and even.
05 - Slowly pour your batter into the pan over those pretty orange slices. Smooth the top with a spatula. Stick it in your hot oven for 47-57 minutes. It's done when you can poke a toothpick in the middle and it comes out clean or with just a few moist crumbs. The top should be golden and bounce back slightly when you touch it. Start checking if it's done around 45 minutes since ovens can be kinda different.
06 - Leave the cake in the pan to cool for at least half an hour. Don't rush this part - the cake needs time to set up right. After cooling, run a thin knife around the edge of the pan to loosen the cake. Then carefully open the springform clasp and take off the outer ring. Let the cake cool completely while still sitting on the pan bottom before you try to flip it over.
07 - When it's totally cool, put a serving plate on top of the cake and quickly flip everything over while holding both parts firmly. The cake should drop onto the plate with those pretty candied oranges now showing on top. Gently pull off the parchment paper. For extra sweetness and shine, brush the top and sides with that orange syrup you saved. Cut into slices and enjoy at room temp for the best taste and feel.

# Notes:

01 - This bright cake has Sicilian roots and uses whole oranges in the mix for amazing citrus punch and juiciness without wasting anything.
02 - The candied orange rounds make a beautiful top that turns this simple dessert into something truly impressive.
03 - Adding olive oil keeps everything moist and brings a light fruity touch that works perfectly with the zingy orange flavors.

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