- 2 oranges
- 2-1/3 cups sugar
- Butter for greasing the pan
- 2-1/2 cups flour, plus some extra for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons Aged Tahitian Vanilla Balsamic Condimento
- 4 eggs
- 6 tablespoons Fused Whole Fruit Blood Orange Olive Oil
- 1/4 cup fresh orange juice
- 1/4 cup confectioner's sugar
- Sea salt for garnish
- Heat oven to 350 degrees.
- Cut about 1/2-inch from the tops and bottoms of oranges and then quarter, lengthwise. Bring 6 cups of water to a boil in a medium saucepan. Add the oranges. Bring water to a boil again. Drain. Repeat boiling process twice more with fresh water each time.
- Put oranges, 1 cup sugar, and 4 cups of water into a saucepan over medium-high heat. Cook, stirring often, until sugar is dissolved and orange rind can be easily pierced with a fork, about 30 minutes. Remove from heat and cool to room temperature.
- Grease a 10-inch round pan with butter and dust with flour. Line pan bottom with parchment paper cut to fit. Set the pan aside.
- Whisk together the flour, baking powder, and baking soda in a bowl and set aside.
- Remove orange quarters from the syrup, discard any seeds, and place oranges in a food processor bowl. Pulse until they form a chunky purée (10-12 pulses). Add remaining sugar, the flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes.
- Add olive oil and process until combined. Pour batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean (about 40-45 minutes. Cool for 30 minutes.
- In a small bowl, combine the orange juice and confectioner's 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 the top and sides of cake and let cool completely. Garnish cake with salt flakes.