Blood Oranges and Upside Down Cake

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I have been trying new cake recipes and hoping to find a new family favourite. My inspiration comes from seasonal ingredients and using the freshest produce to start the process. As it is peak blood orange season, I wanted to use the beautiful colours in this fruit to create a series that celebrates the fruit and the cake. i googled and found a lovely website “Call Me Cupcake” and her images inspired me to try making this cake.

My only downfall was that I didn’t see her note about removing the skin and pith from the orange and it was quite bitter. So my suggestion is also to remove the SKIN AND PITH even though it looks so pretty in the photos.

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BLOOD ORANGE UPSIDE DOWN CAKE

Yields one cake, serves 8

INGREDIENTS

  • 3 tbsp. demerara sugar

  • 100 g butter + extra for the pan

  • 50 ml (3 tbsp. + 1 tsp.) thick yoghurt (such as Greek yoghurt)

  • 1-2 blood oranges

  • 2 eggs

  • 140 g (2/3 cup) granulated sugar

  • 1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)

  • 120 g (3/4 cup + 1 1/2 tbsp.) all-purpose flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • zest from 1 blood orange

INSTRUCTIONS

  1. Preheat oven to 175°C (350°F).

  2. Generously grease a 23-24 cm (9-9.5-inch) spring form pan with butter. Sprinkle pan with 3 tbsp. demerara sugar, make sure to get some on the sides of the pan as well.

  3. Melt butter and stir in the yoghurt. Set aside to cool.

  4. Wash and slice 1-2 blood oranges thinly. Remove any seeds. Put the slices in a single layer in the bottom of the pan.

  5. Beat the eggs, sugar and vanilla until very light in colour and texture, about 2-3 minutes.

  6. In a medium bowl, mix flour, baking powder and salt. Gently stir the flour mixture into the egg mixture. Add the butter mixture and zest to the batter and stir until smooth.

  7. Pour the batter into the prepared pan and smooth the top with a spatula.

  8. Bake for 32-36 minutes (but start checking around 25 minutes) until cake is golden brown on top and a cake tester comes out clean.

  9. Let cool for 5 minutes before inverting the cake onto a rack or a plate to cool completely. Serve with vanilla ice cream – or simply eat it as it is!

Cindy Cavanagh1 Comment