# Components:
→ Candied Oranges
01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water
→ Cake
04 - 2 cups all-purpose flour
05 - 1.5 teaspoons baking powder
06 - 0.5 teaspoon baking soda
07 - 0.5 teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - 0.75 cup extra virgin olive oil
12 - 0.75 cup whole milk, room temperature
13 - 1 teaspoon vanilla extract
→ Citrus Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice
16 - 1 tablespoon lemon juice
# Directions:
01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add orange slices in a single layer. Simmer gently for 20 to 25 minutes, flipping occasionally, until translucent and tender. Transfer slices to a parchment-lined tray to cool completely.
02 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
04 - In a large mixing bowl, combine sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil, whisking constantly to emulsify.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and vanilla extract. Repeat with remaining dry ingredients and milk, mixing until just combined. Do not overmix.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top with a spatula.
07 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.
