Preparation time: 1 hr and 15 min
3 1/2 cup Flour plus extra for dusting pan
3 1/2 cup Sugar divided
1/2 cup Extra-virgin olive oil
1 cup Milk
1 tbl Active dry yeast
Zest and juice of 6 large oranges
Segments of 4 oranges
1.Preheat oven to 425 degrees. Oil and dust with flour an 8-inch cake pan.
2.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.
3.Meanwhile, place remaining 2 cups of sugar, zest and morange 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.
4.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.