This is a traditional Jewish Passover dessert from this episode of Food Safari. I followed the recipe and found it was wonderfully moist with a slightly bitter taste from the inclusion of whole oranges.
If you don't like the bitter complexity of this cake, you can always substitute the boiled oranges with the rind of 2 oranges and 2.5 cups of orange juice. You may need to increase the sugar to 300 grams to suit mainstream taste buds too. Personally, I dislike too much sugar in my desserts.
I found I needed about 90 minutes at a lower temperature (160 degrees C fan forced) to stop the top burning. In my opinion you can always decapitate the burnt top of a cake but it's harder to save a sunken cake so make sure your cake doesn't wobble when you move it and the skewer comes out clean-ish.
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