Recipe information
Yield
serves 8 to 10
Ingredients
Oranges and Glaze
Cake
Preparation
Step 1
Preheat the oven to 375°F. Butter a 10-inch round pan.
Step 2
Finely grate the zest one of the oranges, and reserve the zest for the cake batter. Cut the orange in half, juice it, and strain the juice; you should have cup juice. Slice the remaining 4 oranges into 1/4-inch-thick rounds. Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium nonreactive saucepan, and bring to a slow simmer over low heat. Cook for 6 to 7 minutes, until the centers of the orange slices are starting to become tender and translucent but are not falling apart. Carefully transfer the orange slices to a plate with a slotted spoon, and continue to simmer the syrup until it has reduced to 1/2 cup, 5 to 8 minutes. Set the glaze aside.
Step 3
To make the cake, combine the butter and sugar in an electric mixer fitted with the paddle attachment and mix until fluffy. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the reserved grated orange zest. In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the pan and arrange the orange slices in one layer on top of the batter. Bake for 15 minutes.
Step 4
Reduce the oven temperature to 350°F and bake for 35 to 40 minutes, until the cake is an even golden brown and baked through; a toothpick inserted in the center should come out clean. Let the cake cool on a wire rack until it is warm. Then, using a wooden skewer, poke holes all over the surface of the cake. Brush the glaze over the top, using a pastry brush. Allow the cake to cool to room temperature, and then unmold.
