Difficulty: Easy (2/5)
Place the sugar cubes in a small saucepan, add about 1/2 glass of water, and heat gently without stirring until the sugar dissolves. Increase the heat and cook to a medium caramel.
Immediately pour the caramel into the bottom of a springform pan and let it cool.
Peel the oranges and slice them into 1/2 cm thick rounds. Remove any seeds and arrange the slices over the caramel in the pan.
Separate the egg yolks and whites. Beat the yolks with the caster sugar and salt until pale and creamy, then incorporate the peanut oil.
Whisk the egg whites until stiff. Sift together the flour and baking powder. Gently fold the flour mixture and egg whites alternately into the yolk batter.
Pour the batter over the oranges without disturbing them.
Bake in a medium oven (around 180°C/350°F) for 40 minutes. Test for doneness with a toothpick, then unmold immediately onto a wire rack while hot.
Serve cold or at room temperature. Pro tip from a seasoned baker: Opt for seedless oranges like Navels for effortless prep.
