Alright queens and kings – this one’s for those of you out there who enjoy the process and artistry of cathartic and time consuming recipes. This recipe is citrusy, moist, and bitter-sweet.
This cake reigned supreme on the Food52 blog all of 2021 and for good reason. It’s delicious. So let’s get into it:
INGREDIENTS
- For the candied oranges
- 1 cup sugar
- 1 cup water
- 1/4 tsp ground cardamom
- 3 oranges, THINLY sliced
- For the cake
- 2 eggs (vegan: 2 tbsp ground flaxseed + 6 tbsp water)
- 2/3 cup sugar
- 1/2 tsp salt
- 1/3 cup + 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 tsp ground cardamom
- 2 tsp orange zest
- 2 tbsp orange juice
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup + 2 tbsp flour
DIRECTIONS
- Wash and thinly slice the oranges. Use a mandoline if you need to.
- In a saucepan, combine the sugar, water, and cardamom. Bring to a boil, then turn the heat to medium low, add orange slices, and simmer for about 15 minutes, making sure they all get coated.
- Preheat the oven to 345ºF.
- In a stand mixer, beat eggs, 2/3 cup sugar, and 1/2 tsp salt until pale, light and fluffy.
- Slowly drizzle the olive oil as it mixes.
- Add the vanilla, orange zest, orange juice, cardamom, and baking soda using a spatula.
- In a separate bowl, whisk baking powder and flour, then sift into the wet ingredients and fold in.
- Brush an 8 inch springform pan with oil and then line with parchment paper.
- Arrange the orange slices on the bottom and sides of the pan. Save the syrup from the orange slices. Pour in the cake batter and smooth out, then give it a couple taps to get the air bubbles out.
- Bake on a baking sheet, center rack, for about 30-35 minutes.
- Allow to cool and then drizzle remaining syrup on the cake.
