15 1/2 c Flour and extra for dusting
Pan
3 Eggs
5 1/2 c Sugar plus 2 cups
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 F.
Oil and dust with flour an 8inch cake pan.
In a mixer, beat eggs and 11/2 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.
Yield: 4 as dessert
MEDITERRANEAN MARIO SHOW #ME1B13
Yields
4 servings