I had previously tried the semolina clementine cake, which is also rather moist and full of flavours, but no doubt this orange cake is richer and an explosion of southern Italian sun.
For the batter, mix 3 eggs and 250g suger until they are very light and fluffy. It is worth to spend a few extra moments here to ensure that this is a very foamy mixture before adding the remaining ingredients: 275g flour, 2.5 teaspoons of baking powder, 100g of butter and a Greek Youghurt. Once the batter is mixed, add the processed orange (just remove the seeds, but keep the rest). I used an entire large bio orange and added the skin of a second bio orange after squeezing it for it’s lovely juice. Bake for 45-50 mins at 170 degrees.
As soon as the cake is out of the oven, mix the orange juice with 100g sugar and under moderate heat stir frequently until you have a sirup. Pour the sirup over and into the cake and then let it cool completely before serving.