- Cake:
- 2 O Organics Large Eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons grated orange peel
- 1/4 cup melted O Organics Salted Sweet Cream Butter
- Syrup:
- 1/3 cup white sugar
- 1/3 cup water
- 2 cups orange juice
- 2 tablespoons orange-flavored liqueur
- Garnish:
- 2 large oranges, peel and white membrane cut off and fruit sections cut from inner membrane
- 1/4 cup sugar
- With a mixer, beat eggs and 1/2 cup sugar in a bowl until thick and lemon colored. Add flour, baking powder, orange peel, and butter; beat until mixed thoroughly. Scrape batter into a greased and flour-dusted 9-inch-diameter cake pan.
- Bake in a 375 degree oven until cake just begins to pull from sides of pan and center springs back when lightly pressed, about 20 minutes.
- Meanwhile, make syrup. In a 1 1/2- to 2-quart saucepan, bring 1/3 cup sugar, water, and orange juice to a boil over high heat. Boil, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Remove from heat and stir in liqueur. Keep warm (if made ahead, cover and chill up to 1 day, then reheat to use).
- Remove cake from oven and let stand for 10 minutes, then invert onto a rack. Holding rack and pan together, invert to return cake to pan. Pierce cake all over with a fork. Slowly pour warm syrup over warm cake; let cool (if made ahead, cover airtight up until next day).
- Lay a rimmed serving plate, top down, on cake pan; hold together and invert to release cake. Garnish cake with orange sections.
- No more than 4 hours before serving, place 1/4 cup sugar in a 6- to 8-inch frying pan over high heat; tilt and shake pan to mix melting sugar with dry sugar until sugar is melted and caramel colored, 3 to 4 minutes. Watch carefully to avoid burning. Pour hot caramelized sugar in a thin stream, rippling back and forth over the top of cake and fruit.