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2 large oranges
2 1/3 cups sugar
unsalted butter for greasing the pan
2 1/2 cups flour
2 tsp baking powder
1 tsp vanilla extract
4 eggs
6 tbsp extra-virgin olive oil*
1/4 cup fresh orange juice
1/4 cup icing sugar

* Use BIOLEA organic extra virgin olive oil stone-milled with fresh bitter oranges (nerantzi) if possible

Cooking process:
1. Trim 1 cm from the tops & bottoms of oranges; quarter them lengthwise. Bring 6 cups water to a boil; add oranges. Bring water back to boil. Drain. Repeat boiling process twice more with fresh water. Put oranges, 1 cup sugar and 4 cups water into a saucepan over med high heat. Cook, stirring often, until it all becomes syrupy and orange rind can be easily pierced with a fork; about 1 hour. Remove from heat and let cool to room temperature. Remove oranges from syrup, remove & discard any seeds. Purée in a food processor and set aside.
2. Lightly butter a 25 cm spring form pan or loose-bottomed cake tin then dust with flour. Preheat oven to 18O Celcius.
3. Beat the olive oil, remaining sugar, vanilla and eggs together until light and fluffy. Add the flour and baking powder slowly and beat until well incorporated. Add the puréed orange and stir until thoroughly mixed.
4. Bake in pre-heated oven until a toothpick inserted in the center comes out clean- about 40-45 minutes. Let cool for 15 minutes.
5. In a small bowl, whisk orange juice and icing sugar to make a thin glaze. Remove cake from pan. Using a pastry brush, brush orange glaze over top and sides of cake several times. Garnish with sprinkling of icing sugar and/or toasted almonds.

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