Preheat oven to 375°F and butter the cake pan generously.
Grate the zest of 1 orange and set zest aside.
Slice in half and squeeze enough orange juice for about 1/3 cup.
Squeeze juice of 1/2 lemon.
Slice the other oranges into very thin slices.
Combine orange juice, lemon juice sugar, salt and the very thin slices in the pan.
Bring to a boil then keep at a slow simmer until tender and begin to caramelize.
Gently remove the slices from simmer and continue to reduce the syrup to about 1/2 cup for the glaze. Remove from heat and set aside.
In a separate bowl, combine with dry ingredients: semolina flour, flour, baking powder and salt. Whisk well to combine.
Combine butter and sugar with electric mixer.
Add eggs one at a time to incorporate.
Add reserved orange zest.
Slowly add the dry ingredients into the batter.
Pour batter into buttered cake pan.
Top with orange slices.
Bake for about 15 minutes. Then reduce heat to 350°F.
Continue baking until the edges become golden and start to pull away from sides. (30 to 40 minutes)
Drizzle syrup onto cake or use pastry brush to glaze. Inspired by David Lebovitz candied orange slices and Andrea Ruesing's Orange Cake. Pan Meino uses a mixture of flour, just as in the recipe. A fresh orange twist to the classic taste.
