1tablespoonbaking powderor half baking powder half baking soda
60mlorange juice+/- 1 orange
2oranges zests + slices for the syrup below
Syrup and topping
3oranges 150 to 200 ml orange juice
Start with flavoring sugar, by infusing orange zests
Using 2 oranges, make very fine zest with a zester or peeled and minced as much as possible. Combine with 120 gr sugar and set aside at room temperature so that orange flavor will diffuse, for about 15 minutes.
Cut these 2 oranges into thin slices, they will be soaked in the syrup and will serve as topping on the cake.
Squeeze 3 oranges to get 150 to 200 ml of orange juice.
Pour this orange juice into a saucepan with 60 gr of sugar and bring to the boil.
When the syrup has reduced by half, soak the orange slices, possibly in 2 batches, candy for about 5 minutes. Take out the slices with a fork and set them aside.
Keep reducing the syrup, until you get a thick syrupy consistency as on the photo below.
Meanwhile, prepare the cake batter
Preheat the oven to 180 °C/350°F.
In a bowl or using a food processor, mix the whole eggs and the flavored sugar with the orange zest. Add the yogurt and combine.
Then add flour and baking powder, combine.
Finally pour 40 ml of olive oil and 60 ml of orange juice (i.e. 1 orange) and mix.
Assemble and bake the cake
Grease a mold and cover the bottom with a sheet of parchment paper. Cover the parchment paper with the candied orange slices and pour the reduced syrup over. Syrup shouldn’t cover orange slices. It must be thick enough and cover half or 2/3 of the orange slices.
Finally, pour the batter over orange slices and bake in the oven at 180 °C / 350°F for about 40 minutes.
Check if the cake is baked by inserting a sharp knife, it should come out dry. Once out of the oven, unmold by immediately flipping on a serving plate, remove the sheet of parchment paper.