Sicilian salted olive oil orange cake

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- 3 Very Ripe Naval Oranges or 5 Blood Oranges
- 2 1/2 cups of sugar
- 2 1/2 cups of All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon Vanilla Extract
- 4 eggs
- 6 Tablespoons or 3/8 cups of Extra Virgin olive oil
- 1/4 cup confectioner's sugar
- 2 teaspoons of Orange Blossom Water
- small pinch of freshly grated cinnamon
- small pinch of saffron


Step 1

Cut ends off of 2 naval or 3-4 blood oranges, cut into quarters lengthwise, remove all seeds and using an adequate amount of water to cover the oranges, bring to a boil.

Step 2

Drain and repeat twice more with new water each time. Juice the remaining oranges to get about 1/4 cup of juice.

Step 3

In a pan, add 4 cups of water, 1 1/4 cups of sugar and the orange slices, cook over medium high heat stirring often until the peels can be easily pierced with a fork, about 30 minutes.

Step 4

Set aside and let cool to room temperature.

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Fabulous recipe.

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