As close as I can try to come to the cake I had at Cecchini's, nothing beats having a bite above his shop before taking a walk in the village and heading back out on the road to get lost again, thanks to that terrible copilot I mentioned.
For a much-needed staycation, however, this cake is the way to go--a little Tuscan sun right in your kitchen.
Raw sugar, to top cake
1/2 c. pine nuts, toasted
Preheat the oven to 180°C / 350°F.
Oil a springform cake pan and set aside.
In a medium bowl, mix flours, baking powder and salt and set aside.
Beat eggs and sugars with an electric mixer until the mixture forms "ribbons". Add oranges and mix.
Add olive oil, alternating with dry ingredients, and mix until smooth without overmixing.
Pour batter into prepared pan, sprinkle with sugar and pine nuts.
Bake approximately 30 to 40 minutes (depending on the size of your pan) until a knife inserted into the center comes out clean.
Cool on a rack before serving.