Blood Orange Upside Down Cake
A deliciously soft and tender cake pack full of fresh orange flavour!
Ingredients
For the top
- 3 blood oranges
- 50 g sugar
- 1/4 cup water
For the cake
- 200 g sugar
- 2 large eggs at room temperature
- 1 blood orange zest
- 3/4 cup extra virgin olive oil
- 2 tsp vanilla extract
- 125 g flour
- 55 g almond flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 175°c
- Line a cake pan with baking paper – do the bottom and sides or at least grease the sides (my pan was 23cm)
- Slice the oranges nice and thin. Use a sharp knife. (if you’re not a ninja, try a mandolin but watch your fingers).
- Combine sugar and water for the topping into a heatproof bowl and heat in a microwave for 30-40 seconds until sugar is dissolved. Pour half of it into the bottom of the cake pan, line with the blood oranges and then pour whatever is left.
- Combine the sugar, zest and eggs into a bowl and use a hand mixer to mix until nice and pale (approx. 1 minute).
- Turn the mixer to low and slowly stream the olive oil. Once the oil is added, add the vanilla and mix well.
- Add the flour, almond flour, baking powder and salt in a bowl. Mix, and then add it to the wet mix and gently fold it together.
- Throw the batter into the cake pan, and whack it in the oven for 45 minutes. A skewer should come out mostly clean when it is done.
- Let it cool… yes be patient. Then flip it onto aplate, grab a fork, call a mate (or not) and jump in.