Ingredients
Scale
- 1 1/2 tbsp unsalted butter, softened
- 4 – 5 oranges
- 1 1/2 cup sugar
- 1 1/2 tbsp orange zest
- 6 tbsp milk
- 3 tsp turmeric powder
- 1 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp freshly ground cardamom powder
- 3/4 tsp salt
- 6 eggs
- 1 tsp vanilla extract
- 1 tsp Yuzu extract (optional)
- 1 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F. Use the 1 1/2 tbsp of softened butter to grease the sides and bottom of a 9×13 baking pan.
- Zest the oranges until you have 1 1/2 tablespoons of orange zest. Then peel and slice the oranges into 1/4 inch thick slices. Place the slices onto the bottom of the greased 9×13 pan in a single layer. You want as little open space as possible. Set aside.
- Add orange zest and sugar to a bowl and use your fingers to rub the zest into the sugar until the sugar turns orange and is super fragrant. Set aside.
- Add milk to a small saucepan over medium heat. Add turmeric powder and stir well. Heat for 30-40 seconds until the milk is warm. Remove from heat and set aside.
- In a medium bowl, whisk together flour, baking powder, ground cardamom powder and salt.
- In a separate large mixing bowl, add eggs, orange zest sugar, vanilla extract and yuzu extract. Whisk until well incorporated. Add turmeric milk and whisk well. Sift in the dry ingredients and whisk until the flour is just mixed in. Pour in the melted butter and fold until you have a smooth batter. (It’s a lot of butter, but trust me, it’ll all mix into a smooth batter as you fold!)
- Pour the batter over the sliced oranges. Tap the baking pan a few times on the table to get rid of any air bubble. Bake for 30-40 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 15 minutes before turning out onto a rack. Cool completely and enjoy!
