2
In a medium saucepan, combine sugar with water. Bring mixture to a boil, stirring until sugar has dissolved.", "Add chopped oranges and lemon juice (if using) to saucepan, and reduce heat to low.", "Simmer gently until the liquid has thickened into syrup and the orange pieces are softened and translucent, about 1 hour.", "Remove from heat and pour into a fine strainer over a small bowl. Set aside until ready to assemble.", "Preheat oven to 350 degrees. Butter a 9-inch round cake pan; line the bottom with a round piece of parchment paper which is 1-inch larger than the bottom. Butter also the parchment paper.", "Stir flour, sugar, the baking powder, baking soda, salt, yogurt, orange zest and juice, eggs, orange and vanilla extracts in a bowl, fold in the oil until well combined.", "Pour into pan. Bake until a cake tester comes out clean, about 35 minutes. Transfer to a wire rack; cool slightly. Invert the cake to a serving platter.", "To assemble: Mix in orange liqueur to the syrup. With a wooden skewer make deep holes all over the top of the still warm cake.", "Pour or brash on the syrup. Let cool and absorb all of the syrup; then arrange the cooked chopped oranges or only the peel (I removed the flash) over top of the cake.", "Cut into wedges, and serve, or store, covered, in the refrigerator up to 2 days."]
