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1
Preheat the oven to 375F.
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2
Butter a 10-inch round pan.
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3
Finely grate the zest one of the oranges, and reserve the zest for the cake batter.
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4
Cut the orange in half, juice it, and strain the juice; you should have cup juice.
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5
Slice the remaining 4 oranges into 1/4-inch-thick rounds.
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6
Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium nonreactive saucepan, and bring to a slow simmer over low heat.
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7
Cook for 6 to 7 minutes, until the centers of the orange slices are starting to become tender and translucent but are not falling apart.
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8
Carefully transfer the orange slices to a plate with a slotted spoon, and continue to simmer the syrup until it has reduced to 1/2 cup, 5 to 8 minutes.
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9
Set the glaze aside.
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10
To make the cake, combine the butter and sugar in an electric mixer fitted with the paddle attachment and mix until fluffy.
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11
While the mixer is running, add an egg and wait for it to be incorporated before adding the other.
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12
Add the reserved grated orange zest.
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13
In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt.
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14
Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated.
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15
Pour the batter into the pan and arrange the orange slices in one layer on top of the batter.
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16
Bake for 15 minutes.
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17
Reduce the oven temperature to 350F and bake for 35 to 40 minutes, until the cake is an even golden brown and baked through; a toothpick inserted in the center should come out clean.
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18
Let the cake cool on a wire rack until it is warm.
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19
Then, using a wooden skewer, poke holes all over the surface of the cake.
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20
Brush the glaze over the top, using a pastry brush.
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21
Allow the cake to cool to room temperature, and then unmold.
