3/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 cup orange juice
3/4 teaspoon active dry yeast
6 large eggs
To moisten
2 1/2 cups orange juice
3 tablespoons granulated sugar
To decorate
1/4 cup confectioner's sugar
5 oranges, separated into segments
Accessory
Bake in a 9-inch round cake pan
3/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 cup orange juice
3/4 teaspoon active dry yeast
6 large eggs
To moisten
2 1/2 cups orange juice
3 tablespoons granulated sugar
To decorate
1/4 cup confectioner's sugar
5 oranges, separated into segments
Accessory
Bake in a 9-inch round cake pan
Preheat the oven to high heat and grease the mold with butter
Beat the egg whites until snowy white
Gradually add granulated sugar, beating well without stopping
Add the yolks one by one, beating well after each addition
Add the flour mixed with yeast, alternating with orange juice
Pour the batter into the mold
Bake for 1 hour or until a toothpick inserted in the center comes out clean
Use a long skewer to make deep holes in the cake
Mix orange juice with granulated sugar and drizzle the cake
Let it rest for 30 minutes before un-molding
Chill in the refrigerator for at least 1 hour
Arrange the orange segments on top of the cake, overlapping them slightly
Dust with confectioner's sugar and serve.
