Adapted from David Leite The New Portuguese Table
Prep time: 30 minutes
Cook time: 20-25 minutes
Cost: $2.35 for cake, $6.00 with both frostings
(oranges: 1.00 in season, flour: .28, eggs: .50, sugar: .32, oil: .25)
4 large navel oranges
3 1/2 C flour
1 1/2 tsp baking powder
1 3/4 tsp salt
5 large eggs
3 C sugar
1 1/2 C canola oil
Grease 3 layer pans, line with wax paper and grease paper.
Grate zest of 3 oranges and set aside. Juice oranges; you'll need 1 1/2 C or juice.
Whisk flour, baking powder, and salt. Set aside.
Beat eggs for about 1 minute. Add sugar and beat until thick and light yellow (3-5 minutes).
Add part of flour mixture, then half oil, then flour mixture, then oil, then last of flour. Don't overmix.
Add orange juice and zest and mix till combined.
Divide batter between pans and bake at 350 for 20-25 minutes.
(sugar: 1.25, butter: .75, orange: .20, cream: .60)
2 lb powdered sugar
3/4 C butter, softened
the zest from 1 orange
2 Tbsp juice from an orange
1/2-3/4 C whipping cream
Combine sugar and butter. Add zest and juice and beat together. Add whipping cream, starting with 1/2 C and beat until somewhat light/fluffy and lovely. If it's too stiff, add more cream.
Chocolate Ganache Glaze
(chocolate: .50, whipping cream: .30)
1/3 C chocolate chips
2/3 C whipping cream
Combine in micrwave and nuke at 20 seconds intervals, stirring at each break until almost smooth. Take out of microwave and continue stirring until smooth. Let cool before you pour onto cake, but don't let it get so cool that it sets up.