Italian Orange Cake

Rinse the oranges with boiling water and then wash them carefully. This will help to remove the wax layer that is often found on citrus fruits.

Peel the oranges and slice them into 5-6 mm thick slices.

In a small saucepan, mix sugar with three teaspoons of water and heat over medium heat until the sugar dissolves. Stir occasionally, but not too often. If the sugar is not melting well, you can add a little more water. When the syrup boils and slightly darkens, remove it from the heat.

Pour the syrup into a 20 cm diameter mold, spreading it evenly on the bottom. I used a silicone mold, as it is easier to remove the cake from it. Arrange the orange slices on top of the caramel in a fan shape, slightly overlapping each other. You can also use a slightly larger mold, but the cake will be slightly lower and may not be as juicy.

In a clean bowl, beat the eggs until fluffy, add the fine sugar and beat again. I simply ground the sugar in a blender, but you can also do this in a coffee grinder. Add the zest. The mixture should be thick.

Incorporate sifted flour together with baking powder into the airy mixture. Gently mix, making sure to incorporate the dough from the bottom of the mold. The most important thing in this process is to maintain as much air as possible in the dough.

Pour the dough over the oranges and level it with a spatula. Bake for about 30 minutes at 180 degrees Celsius.

Check the readiness of the pie with a toothpick, if it comes out dry, it can be taken out. Carefully flip the pie onto a dish, and the soaking process starts immediately. Be cautious as the syrup is very hot. The syrup penetrates the delicate sponge cake, making it juicy and tender. Do not leave the pie in the mold, otherwise, it will become soft and fall apart. It is best to serve this pie with unsweetened beverages. Gino D'Acampo recommends serving the pie with a scoop of vanilla ice cream, sprinkled with Grand Marnier liqueur on top.