2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 tablespoons prepared orange juice concentrate
3 tablespoons lemon juice
1/2 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon finely chopped dried basil
1/2 teaspoon dried oregano
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sherry
Heat olive oil in a large skillet over medium heat. Add vinegar, chili powder, oregano, basil and sage. Mix together, and gradually stir in salt, pepper and orange juice concentrate.
Pour lemon juice into skillet. Stir in orange zest, orange juice concentrate, lemon juice and orange zest. Season with cinnamon, garlic powder, oregano and basil. Cook over medium heat for about 5 minutes, stirring constantly.
Add orange zest, orange juice concentrate, lemon juice and lemon zest. Cook for about 5 minutes, stirring constantly, until mixture is thickened.
Transfer the salsa and orange juice concentrate mixture to the remaining skillet with the olive oil and vinegar mixture. Sprinkle with lemon juice to make a glaze. Stir tomato paste into the center of the mixture, and add an orange sliver to the edges of the pan.
Bake for 30 to 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with sherry and confectioners' sugar, if desired.