Orange pound cake with candied orange peel

Bring six oranges to a boil; as soon as it boils, drain and rinse under cold water.

Cut off the ends of the oranges.

Bag the oranges with the sugar on top, so the juice does not escape while vacuum sealing, and seal.

Cook sous vide for six hours at 186.6F, 86C.

Remove the bag from the hot water, cool, and refrigerate overnight.

Squeeze some of the poached oranges into a blender with the oil and the sour cream and blend.

Mix the orange mixture with the flour, baking powder, eggs and sugar until combined.

Fill a yule log silicone mold or any cake pan.

Bake at 350F, 180C.

Leave out for 10 minutes, then demold.

For the candied peel, scrape some of the flesh from more poached oranges, not completely, and cut ('into bottle', as transcribed) and then into cubes.

Cook the peel in a saucepan with sugar, vanilla and some saved sous vide juice on low heat for about 45 minutes; put it on top of the cake.