A simple but delicious cake recipe:
Cut the oranges into quarters, fish out the pulp and scrape the white skin from the peel. Cut the quarters, which are now only peel, into one and a half cm wide strips. Place the peels in a saucepan of water, bring to a boil and simmer gently for 10 minutes. Drain and repeat the process twice.
Boil 500 g sugar, syrup and water in a heavy saucepan, stirring. Make 20 min without stirring. If sugar crystals settle on the side, brush them off with a damp brush. Add the peels to the saucepan and cook for 15 min. Stir so that the syrup does not settle. The syrup may be almost completely absorbed by the peels. Do not burn.
Spread 2 sheets of parchment paper and sprinkle with the remaining sugar. Using a fork, fish out individual pieces of the peel and turn them on the sugar to the other side. Leave the shells side by side on the baking sheet for one night. Layer in airtight containers. Separate the individual layers with parchment paper.
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