Orange Drizzle Cake

Ingredients

• Candied orange slices and 1 cup of the citrus simple syrup left over from making candied orange slices
• 3-4 oranges so that you have 2 tablespoons of orange zest and 3/4 cup (175 grams) fruit and juice
• 1 stick (8 tablespoons, 113 grams) unsalted butter, at room temperature
• 1/2 cup (60 grams) virgin coconut oil (to measure, use a spoon to pack it into a measuring cup)
• 1 cup (200 grams) granulated sugar
• 4 large eggs, at room temperature
• 1 3/4 cup (210 grams) cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt OR 3/4 teaspoon kosher salt
• 1/4 cup (57 grams) milk or buttermilk
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon or orange extract, optional

Instructions

1. 1

   Make the candied orange slices at least 24...: Make the candied orange slices at least 24 hours in advance. *See note below.

2. 2

   Prep an 8-inch by 3-inch round cake pan: Coat...: Prep an 8-inch by 3-inch round cake pan: Coat the inside of the pan with vegetable shortening, butter, or virgin coconut oil. Line the bottom of the pan with a round of parchment paper, and smear the top of the parchment paper with shortening, butter, or oil. Shake some flour around inside the pan so the bottom and sides are coated. Shake out any excess flour. Here are more instructions on preparing a cake pan so the cake will not stick.

3. 3

   Heat the oven to 325 degrees F (162...: Heat the oven to 325 degrees F (162 degrees C).

4. 4

   To prepare the oranges, first use a zester to zest...: To prepare the oranges, first use a zester to zest the fruit. You want about 2 tablespoons of orange zest. Then, use a sharp knife to cut the ends off the oranges so you can set it on your cutting board on a flat surface without it rolling around. Slice off the peel, including the white part (the pith). Then use your knife to cut the fruit from the membranes that hold each segment (*see the photos above for more detailed instruction). Place the fruit in a measuring cup breaking it into small pieces. Try and contain the juice on your cutting board and pour that into the measuring cup. You want a total of 3/4 cup fruit and juice (175 grams).

5. 5

   Add the butter, coconut oil, sugar, and zest...: Add the butter, coconut oil, sugar, and zest to a bowl and beat with an electric mixer until the mixture is very light and aerated, about 5 minutes. Add the eggs to the bowl one at a time, beating well to fully incorporate one egg into the butter and sugar mixture before adding another one. Stop every once in a while to scrape down the sides of the bowl.

6. 6

   Add the flour, baking powder, and salt to...: Add the flour, baking powder, and salt to another bowl and use a wire whisk to mix. Add this mixture to the butter, sugar, and egg mixture and mix on low just until the flour is barely incorporated.

7. 7

   Stir 2 teaspoons vanilla extract and lemon or...: Stir 2 teaspoons vanilla extract and lemon or orange extract (if using) into the buttermilk and add this to the batter. Mix on low speed just until barely incorporated.

8. 8

   Use a spoon to gently fold the fruit...: Use a spoon to gently fold the fruit and juice into the batter.

9. 9

   Pour the batter into the prepared cake pan,...: Pour the batter into the prepared cake pan, smoothing out the top of the batter into a flat, even layer. Bake the cake in the center of the oven for 50-60 minutes. When done, the cake will be pulling away from the side of the cake pan. If you poke a toothpick into the center of the cake and remove it, there will be no signs of raw batter on the toothpick.

10. 10

    Allow the cake to cool in the pan...: Allow the cake to cool in the pan for 5 minutes then gently flip it out onto a baking rack.

11. 11

    Spoon about half of the citrus syrup over...: Spoon about half of the citrus syrup over the cake and then leave the cake to cool. When the cake has cooled to room temperature, spoon the rest of the citrus syrup over the top and sides of the cake. It can be useful to use an offset icing spatula to spread the syrup over the sides of the cake. Decorate with candied orange slices.

12. 12

    Serve in thick slices. For a little added...: Serve in thick slices. For a little added luxury, serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Well wrapped, the cake will keep at room temperature for up to 4 days.