Upside down orange tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15½ | cup | Flour and extra for dusting |
| Pan | ||
| 3 | Eggs | |
| 5½ | cup | Sugar plus 2 cups |
| ½ | cup | Extra virgin olive oil |
| 1 | cup | Milk |
| 1 | tablespoon | Active dry yeast |
| Zest and juice of 6 large | ||
| Oranges | ||
| Segments of 4 oranges | ||
Directions
Preheat oven to 425 degrees F.
Oil and dust with flour an 8inch cake pan.
In a mixer, beat eggs and 11/2 cups sugar until light yellow, about 6 to 7 minutes. Add oil and milk and blend well. Add yeast and mix 20 seconds. Add flour, 1 cup at a time until all is incorporated. Pour into prepared cake pan and place in oven. Cook until golden brown and a toothpick exits dry from the center of the cake, about 35 to 45 minutes.
Meanwhile, place remaining 2 cups of sugar, zest and orange juice into a small saucepan. Bring to boil and reduce by half, to yield about 2 cups. Strain out half of reduced juice, leaving zest and remaining cup behind.
Unmold cake and paint with 1 cup reduced juice all over. Arrange segments over tart in concentric circles. Spoon remaining syrup and zest over cake, cut into wedges and serve.
Yield: 4 as dessert
MEDITERRANEAN MARIO SHOW #ME1B13