Preheat oven to 350 degrees F (180 degrees C). Use
Unsalted Butter (1 1/2 Tbsp)
to grease the sides and bottom of a 9x13-inch baking pan.
until you have 1 1/2 tablespoons of orange zest. Then peel and slice all the oranges into 1/4-inch thick slices. Place the slices onto the bottom of the greased 9x13 pan in a single layer. You want as little open space as possible. Set aside.
Add orange zest and
Granulated Sugar (1 1/2 cups)
to a bowl and use your fingers to rub the zest into the sugar until the sugar turns orange and is super fragrant. Set aside.
Milk (1/3 cup)
to a small saucepan over medium heat. Add
Ground Turmeric (1 Tbsp)
and stir well. Heat for 30-40 seconds until the milk is warm. Remove from heat and set aside.
In a medium bowl, whisk together
All-Purpose Flour (1 1/4 cups)
Baking Powder (1/2 Tbsp)
Ground Cardamom (1/2 Tbsp)
Salt (3/4 tsp)
In a separate large mixing bowl, add
, Orange Zest Sugar,
Vanilla Extract (1 tsp)
Yuzu Extract (1 tsp)
. Whisk until well incorporated. Add turmeric milk and whisk well. Sift in the dry ingredients and whisk until the flour is just mixed in. Pour in the melted
Unsalted Butter (1 1/2 cups)
and fold until you have a smooth batter. It's a lot of butter, but trust me, it'll all mix into a smooth batter as you fold!
Pour the batter over the sliced oranges. Tap the baking pan a few times on the table to get rid of any air bubbles. Bake for 30-40 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 15 minutes before turning out onto a rack. Cool completely and enjoy!