This festive cake combines the freshness of oranges with a light sponge base and a glossy, fruity topping. It’s simple to prepare and makes a beautiful centerpiece for the holiday table.
Ingredients
For the cake batter:
4 large eggs
4 tablespoons granulated sugar
4 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 teaspoon grated orange zest
For the topping:
3 medium oranges (sliced into rings, peel on)
1 cup granulated sugar
1 cup water
1 packet unflavored gelatin (about 2 ½ teaspoons)
4 tablespoons cold water
Instructions
Preheat oven to 380°F (193°C). Grease and flour one round cake pan and one small square pan.
Beat eggs with sugar until pale and fluffy. Add flour, oil, and orange zest. Mix gently until smooth.
Pour two-thirds of the batter into the round pan and the remaining third into the square pan. Bake both until golden and a toothpick comes out clean. Let cool.
In a saucepan, combine sugar and 1 cup water. Bring to a simmer to form syrup. Add orange slices and cook until softened and glossy. Remove from heat.
In a small bowl, sprinkle gelatin over 4 tablespoons cold water and let bloom. Stir the bloomed gelatin into the warm orange syrup.
Pour the syrup with oranges over the round cake in the pan.
Cut shapes (stars, trees, or circles) from the cooled square cake and place them on top as decorations.
Chill until set, then carefully unmold and serve.
