Sicilian salted olive oil orange cake

Ingredients

• 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

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Preparation

• 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.
• Drain and repeat twice more with new water each time. Juice the remaining oranges to get about 1/4 cup of juice.
• 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.
• Set aside and let cool to room temperature.