Ingredients

The following ingredients have 7 Servings
  • 2 oranges
  • 2 eggs
  • 1/2 cup olive oil
  • 1 1/2 cup sugar
  • divided
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 ounces orange liqueur
  • such as Grand Marnier
  • Whipped cream
  • for serving

Instruction

  • Preheat oven to 350°F
  • Line a sheet tray with paper towels
  • Using a mandoline or really sharp knife, cut the oranges into round slices about 1/4-inch thick
  • Place orange slices onto the paper towel-lined sheet tray
  • Once the sheet tray is full, cover with another layer of paper towels and place the rest of the oranges on top
  • Place another layer of paper towels over the last few slices of orange and gently press to dry them out a bit
  • Set aside
  • In a medium mixing bowl, whisk together the eggs, olive oil and 1 cup of sugar
  • Mix until completely smooth
  • In another medium bowl, mix together flour, baking powder and salt
  • Add the dry ingredients into the wet and, using a spatula, fold until the batter has no more dry spots of flour
  • Set aside
  • Place a 10-inch cast-iron skillet over high heat and add the butter
  • Pour the remaining 1/2 cup sugar onto a plate
  • Remove the paper towels from the oranges and, working quickly, coat both sides of the orange slices with sugar, shaking off any excess, then place into the hot skillet
  • Completely cover the bottom of the pan and place any extra orange slices over them
  • Once all the orange slices are in the pan, cook for minute or two or until the sugar begins to get bubbly on the sides
  • Carefully add in the shot of orange liqueur—it will most likely ignite, so be prepared
  • Cook for a few minutes or until the flame dies down
  • Pour the cake batter into the center of the pan directly over the oranges
  • Spread the cake batter out slightly—it will spread out in the oven so you don’t need to spread it too much
  • Place the pan into the oven and bake for 35 minutes
  • Cool for 15 minutes before inverting onto a plate then set aside for a few hours before slicing into it
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