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Ingredients

• Unsalted butter, for the pan
• 2 navel oranges or thin-skinned juice oranges, such as Valencia
• 2 1/3 cups sugar
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 6 tablespoons extra-virgin olive oil
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon fleur de sel
• For the orange glaze:
• 1/2 cup freshly squeezed orange juice (from about 1 medium orange)

Description

Serious Eats