1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.
In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.
Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.
Add to the processor:
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
Process all dry ingredients until they are entirely incorporated into the batter.
Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*
Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.
Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.
*if you don't have a large processor, you can use a blender.
Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.
