Wash the oranges and grate them dry. Peel 1 orange with a zest ripper and set aside. Rub the peel off the other orange. Halve the oranges and squeeze the juice. Beat the juice, oil, sugar, salt, grated orange peel and eggs with the whisk of a hand mixer for about 5 minutes. mix corn semolina, baking powder and flour, stir into the egg mixture
Brush a square springform pan (24 x 24 cm Ø) with oil, fill in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes, if necessary cover the last approx. 10 minutes with aluminium foil. Take out of the oven and let cool down on a cake rack for about 10 minutes. Remove from the springform pan and let cool for about 1 hour. Cut into 12 pieces and dust with icing sugar. Arrange on a plate and decorate with the orange zests
waiting time approx. 1 1/2 hours