| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Med02 | 4 | servings | |
INGREDIENTS
| 3 1/2 | c | Flour; plus extra |
| For dusting pan | ||
| 3 | Eggs | |
| 3 1/2 | c | Sugar; divided |
| 1/2 | c | Extra-virgin olive oil |
| 1 | c | Milk |
| 1 | tb | Active dry yeast |
| Zest and juice of 6 large oranges | ||
| Segments of 4 oranges |
INSTRUCTIONS
Preheat oven to 425 degrees. Oil and dust with flour an 8-inch cake pan. In a mixer, beat eggs and 1 1/2 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. This recipe yields 4 dessert servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13 broadcast 06-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-23-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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