”I love that this cake uses the entire fruit, peel and all, and it’s so tender that it practically melts in your mouth! After flavoring the batter with fresh orange juice and fruity olive oil, I brush the baked cake with tangy orange syrup and top with orange slices so it stays moist and citrusy from the first slice to the very last bite.” —Brian Hart Hoffman Find more quick bakes in Brian’s new cookbook, Fast-Fix Baking: 85 Recipes Ready to Enjoy in 2 Hours or Less.  Sicilian Whole Orange Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  2 Valencia oranges (400 grams), chopped and seeded (leave peel on)1¾ cups (219 grams) all-purpose flour1 cup (96 grams) finely ground almond flour2 teaspoons (10 grams) baking powder1/4 teaspoon kosher salt1½ cups (300 grams) granulated sugar, divided3 large eggs (150 grams), room temperature1/2 cup (112 grams) olive oil1 teaspoon (4 grams) vanilla extract1/4 cup (60 grams) fresh orange juiceGarnish: orange slices InstructionsPreheat oven to 350°F (180°C).Spray a 3-inch-tall 8-inch round cake pan with baking spray with flour.Line pan with parchment paper; spray parchment.In the work bowl of a food processor, process chopped oranges until almost completely puréed, about 30 seconds.

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