Serves 8 | Preparation time: 15 min. | Cooking time: 40 min.
1. Prepare the oranges: rinse them, wipe them dry and grate the zest of four of them over a bowl.
2. Peel 4 of the oranges making sure to remove the white membrane and separate them into quarters by passing a knife between the divisions of the fruit. Catch the juice that runs off in a saucepan and filter out the pulp. Put aside the orange quarters on a few layers of paper towel.
3. Cut the remaining oranges in half, squeeze them and pour the juice into the saucepan, and filter out the pulp. Add the sugar and leave to cook over a low heat until a thick syrup forms. Take off the heat and leave to cool, then beat in your choice of oil with a whisk.
4. Prepare the sponge: preheat the oven to 180°C. Beat the eggs and the sugar until the mixture is pale. Beat in the wine and the olive oil, then sift in the flour, the baking powder and the salt. Beat until the mixture is smooth then add the orange zest.
5. Pour the batter into a square, 24cm, non-stick cake tin and place in the oven. Leave to cook for around 35 minutes, until the cake is golden. Remove from the oven and leave to rest for 10 minutes before removing from the tin.
6. Cut the still-warm cake into cubes and coat them in the blood orange and olive oil syrup. Surround with orange quarters and serve warm, room temperature or cold.
Variations: Prepare the cake with normal oranges or with a mix of citrus.
200 g flour
150 g caster sugar
6 tablespoons green fruity olive oil
6 tablespoons Muscat wine or Sauternes
1 teaspoon baking powder
8 blood oranges (untreated)
75 g caster sugar
3 tablespoons of yuzu olive oil or a green fruity olive oil
L’Or de la Provence
éditions du Chêne, written by Elisabeth Scotto and Olivier Baussan - Photographer Edouard Sicot
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