Sarah | Broma Bakery

Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.

With the skin still on, slice the oranges in 1/4 inch slices. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.

Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared oranges fruits. Once arranged, pour the remaining sugar-water over the oranges. Set aside.

In a stand mixer on medium speed, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk!

Keeping the mixer going at a medium low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.

Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix.

Pour the batter over the oranges into your prepared pan and bake for 45 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.

Allow the cake to cool completely. When ready to serve, flip upside down to turn out the cake onto a large plate. Peel the parchment paper away from the oranges and serve your cake!