- 4 medium navel oranges, thinly sliced
- 2 Tbsp orange juice
- 1 ⅓ cups sugar
- 1 ⅓ cups cake flour
- ½ cup semolina flour
- 2 tsp baking powder
- ½ tsp salt
- 3 tbsp Grand Marnier
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 3 large eggs
- 1 ¼ cups Navel Orange Olive Oil, plus extra for the pan
- Preheat oven to 400 F. Coat the bottom and sides of a springform pan with Orange EVOO. Place a piece of parchment paper in the bottom and cover with oil again.
- In a small bowl mix ½ cup of sugar and orange juice to create a smooth slurry. Pour the slurry into the bottom of the pan and spread evenly across the parchment. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside. In a medium bowl, whisk together the cake flour, semolina, baking powder, and salt set aside. In a separate small bowl mix together the Grand Marnier, zest, and vanilla extract and set aside.
- In a stand mixer, using the whisk attachment, beat together the eggs and ½ cup of sugar starting at a low speed and increasing to high power to make ribbony eggs. With the mixer still on high speed, gradually add in the oil and beat until fully incorporated. Reduce the mixer to low speed, and in the flour mixture and Grand Marnier alternating to end with the flour mixture. Scrape the sides of the bowl and mix again.
- Gently pour the batter over the orange slices in the pan. Place the cake in the oven and reduce heat to 350 F. Bake for 35 to 45 minutes or until golden brown and a toothpick comes out clean. Allow cake to cool for 15 minutes. Invert cake onto a wire rack and remove circular base. Carefully pull away the parchment paper, and allow to fully cool.
