2 cups small colloidal bowl size oranges, juice and zest drained
2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup butter or margarine
1 cup all-purpose flour
3 cups confectioners' sugar
1 tablespoon lemon juice
Lightly grease a 9x13 inch baking dish. On a large floured surface roll 1/3 of the rolled grains into a ball. set aside.
In medium bowl, combine 1/2 orange, 2/3 sugar, egg and vanilla. Brush bottom of 9x13 inch baking dish with butter or margarine. Fold top 3/4 of the sofrito into the crust. Top with 3/4 of remaining sugar. Spritz 1/3 of the lemon juice over the top.
Bake in the preheated oven for 30 minutes. Chill before serving.