Instructions: Preheat oven to 425 degrees. Oil and dust with flour an 8-inch cake pan.

In a mixer, beat eggs and 1 1/2 cups sugar until light yellow, about 6 to 7 minutes. Add oil and milk and blend well. Add yeast and mix 20 seconds. Add flour, 1 cup at a time until all is incorporated. Pour into prepared cake pan and place in oven. Cook until golden brown and a toothpick exits dry from the center of the cake, about 35 to 45 minutes.

Meanwhile, place remaining 2 cups of sugar, zest and orange juice into a small saucepan. Bring to boil and reduce by half, to yield about 2 cups. Strain out half of reduced juice, leaving zest and remaining cup behind.

Unmold cake and paint with 1 cup reduced juice all over. Arrange segments over tart in concentric circles. Spoon remaining syrup and zest over cake, cut into wedges and serve.

This recipe yields 4 dessert servings.

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