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1
For the cake: Preheat the oven to 400 degrees F. In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar.
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2
Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix.
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3
With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes.
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4
Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest.
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5
Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed.
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6
Combine well, 2 to 3 minutes.
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7
Allow the batter to rest in a warm place 10 to 15 minutes.
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8
Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes.
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9
Remove from oven allow to cool in the pan 10 minutes.
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10
Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely.
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11
Once cool, invert and place on a rimmed cake plate.
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12
For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar.
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13
Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour.
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14
Strain and discard the zest strips.
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15
Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake.
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16
Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes.
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17
For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes.
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18
Roughly chop the pine nuts.
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19
Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center.
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20
Garnish with the pine nuts and drizzle with the reduced syrup.
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21
Cut into slices and serve with creme fraiche.
