Orange Olive Oil Cake

This is a refreshing and light cake that is perfect with ice cream, sorbet or jam.

INGREDIENTS

2 oranges

2⅓ cups sugar

Unsalted butter, for greasing the pan

2½ cups flour, plus more for pan

2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla extract

4 eggs

6 tbsp. extra-virgin olive oil

¼ cup fresh orange juice

¼ cup confectioners' sugar

Sea salt, for garnish

INSTRUCTIONS

1. Trim about ½" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 4 cups of water to a boil in a large saucepan for around 15 minutes. Add 1 cup sugar to the saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

2. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 minutes. Let cool for 30 minutes.

3. In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.