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1
Preheat oven to 375F and butter the cake pan generously.
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2
Grate the zest of 1 orange and set zest aside.
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3
Slice in half and squeeze enough orange juice for about 1/3 cup.
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4
Squeeze juice of 1/2 lemon.
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5
Slice the other oranges into very thin slices.
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6
Combine orange juice, lemon juice sugar, salt and the very thin slices in the pan.
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7
Bring to a boil then keep at a slow simmer until tender and begin to caramelize.
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8
Gently remove the slices from simmer and continue to reduce the syrup to about 1/2 cup for the glaze.
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9
Remove from heat and set aside.
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10
In a separate bowl, combine with dry ingredients: semolina flour, flour, baking powder and salt.
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11
Whisk well to combine.
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12
Combine butter and sugar with electric mixer.
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13
Add eggs one at a time to incorporate.
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14
Add reserved orange zest.
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15
Slowly add the dry ingredients into the batter.
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16
Pour batter into buttered cake pan.
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17
Top with orange slices.
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18
Bake for about 15 minutes.
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19
Then reduce heat to 350F.
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20
Continue baking until the edges become golden and start to pull away from sides.
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21
(30 to 40 minutes)
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22
Drizzle syrup onto cake or use pastry brush to glaze.
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23
Inspired by David Lebovitz candied orange slices and Andrea Ruesing's Orange Cake.
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24
Pan Meino uses a mixture of flour, just as in the recipe.
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25
A fresh orange twist to the classic taste.
