Orange Olive Oil Cake

Orange Olive Oil Cake
This recipe is from Saveur Magazine with some changes by a blogger I like to follow. The oranges take some time to prepare but the cake batter is done totally in a food processor.  It is a dense but moist cake.  It can be finished with the glaze, dusted with powder sugar or use your favorite chocolate frosting.  Be sure to sprinkle the sea salt on the chocolate frosting.  It has become one of my favorites.

Ingredients
2 oranges
2⅓ cups sugar
Unsalted butter, for greasing the pan
2½ cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 tsp orange blossom water
4 eggs
6 tbsp. extra-virgin olive oil
1/4 cup  fresh orange juice
2 Tbs reserve cooking syrup
1/4 cup powdered sugar
Sea salt, for garnish

Instruction
1. Trim about ½" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

2. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, (set aside reserve syrup)  remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, 1tsp orange blossom water and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool for 30 minutes.

3. In a small bowl, whisk orange juice, 2 Tbs syrup, 1tsp Orange blossom water and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.