Olive Oil Cake with Macerated Citrus

Instructions

1. For the Macerated Citrus, peel oranges using sharp knife, being careful to trim away peel and pith. Cut into 1/4-inch thick rounds. Arrange in large baking dish. Mix sugar and spices in small bowl. Sprinkle evenly over citrus. Cover and refrigerate at least 2 hours or until ready to serve, turning orange slices about halfway through.
2. Meanwhile, for the Cake, Preheat oven to 350°F. Grease 9-inch springform pan; set aside. Heat milk in small saucepan on medium heat, just until steaming (do not boil). Remove from heat; add saffron, stirring to mix. Set aside.
3. Whisk flour, baking powder and salt in medium bowl. Set aside. Place eggs in bowl of stand mixer fitted with whisk attachment. Beat on medium speed until foamy, about 1 minute. Add sugar and orange zest; beat on high speed until mixture is pale and fluffy, about 3 minutes. 
4. Reduce speed to medium; with mixer running, stream in olive oil. Mix until oil is fully incorporated, about 1 minute. Reduce speed to low; add half of the flour mixture; mixing just until blended. Stir in saffron-infused milk, beating until well blended. Add remaining flour mixture; mix 1 minute longer just until blended, scraping down sides of bowl, as needed. Pour batter into prepared pan. 
5. Bake 45 to 50 minutes or until cake is deep golden brown and toothpick inserted in center comes out mostly clean. Cool cake in pan on wire rack 15 minutes. Remove sides of pan; cool completely, about 1 1/2 hours.
6. Carefully remove allspice berries and black peppercorns from Macerated Fruit. Serve cake with citrus spooned alongside and drizzle with any juice from dish.