Difficulty:{usr 2]
Put the sugar cubes in a small saucepan, wet them with water, about 1/2 glass, and heat gently without stirring until the sugar has dissolved. Then increase the heat and cook until medium caramel.
Immediately pour this caramel into the bottom of a springform pan. Leave to cool.
Peel the oranges, cut them into thick slices of half a centimeter. Remove the seeds and garnish the bottom of the mold.
Separate yolks and egg whites. Work the yolks with the sugar (100 g) and the salt. When the mixture whitens, add the oil.
Beat the egg whites, sift the flour and baking powder. Alternately incorporate the flour and egg whites into the batter.
Pour this paste over the oranges, without moving them.
Bake in medium oven. Check for doneness, then unmold immediately, turning the cake over on a wire rack as soon as it is done.
Serve cold or at room temperature.
My advice:preferably use seedless oranges like Navels
