Upside Down Blood Orange Cake
When you ask your husband 'what cake would you like for your birthday' and he responds 'a round one'. Then you ask again and he looks in the refrigerator and finds blood oranges and says 'a blood orange cake'. So a round blood orange cake it was.
This cake was described as spectacular, and spectacular it is. The blood oranges, which act as an 'icing' are just beautiful, and they taste amazing. The cake is made with almond meal and this gives an amazing flavour.
Blood oranges are amazing, no two are alike, some are orange inside, some orange and red, some a deep dark red, all are beautiful, and that colour variation adds to the beauty in this cake. The bad part of blood oranges is that they have a short season, but when they are in season, I love making desserts with them.
This is a simple cake, but it is delicious. I honestly think I found my husbands favourite cake.
This cake was described as spectacular, and spectacular it is. The blood oranges, which act as an 'icing' are just beautiful, and they taste amazing. The cake is made with almond meal and this gives an amazing flavour.
Blood oranges are amazing, no two are alike, some are orange inside, some orange and red, some a deep dark red, all are beautiful, and that colour variation adds to the beauty in this cake. The bad part of blood oranges is that they have a short season, but when they are in season, I love making desserts with them.
This is a simple cake, but it is delicious. I honestly think I found my husbands favourite cake.
Recipe
Recipe adapted from www.notquitenigella.com/
For the oranges
2-3 blood oranges, sliced thinly
1 cup caster sugar
1/2 cup water
For the cake
200g unsalted butter
200g raw castor sugar
3 large eggs
200g almond meal
1/2 cup plain flour
2 teaspoons baking powder
1/2 cup natural yogurt
For the oranges
2-3 blood oranges, sliced thinly
1 cup caster sugar
1/2 cup water
For the cake
200g unsalted butter
200g raw castor sugar
3 large eggs
200g almond meal
1/2 cup plain flour
2 teaspoons baking powder
1/2 cup natural yogurt
Preheat oven to 160C/140C fan forced. Line 25cm cake tin (I use springform) with baking paper in one piece folding down the sides.
In a saucepan, place the water and sugar and stir on low to medium heat until sugar has dissolved. Turn up the heat to medium high heat and add the blood orange slices. Once boiling, simmer for 10-15 minutes until the peels become semi translucent. Remove the orange slices with a slotted spoon and boil the syrup so that it becomes slightly thicker. Cool the oranges until they are fine to handle with hands.
Line the sides of the prepared tin using some of the syrup brushed onto the parchment to adhere them. First position down the ones that curve around on the side and then tile the rest around that. You can overlap them too. You can also place the orange slices all the way up the sides, just cut some in half and placed these on the top edges (which when overturned will become the bottom edge). These were the peskiest to stick but persevere using the syrup which gets nice and sticky once cooled. Reserve the syrup to brush over cake once baked.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy and add eggs one at a time. Stir in almond meal, flour, baking powder and yogurt and mix until just combined (do not overwork). Spoon into the prepared tin making sure not to dislodge the orange slices. Bake for 60 minutes until a skewer inserted comes out clean.
Cool in the tin for 5-10 minutes. The longer you cool it the sturdier the cake will be. Upturn carefully onto the serving plate and remove the parchment paper. Brush the top and sides of the cake with the reserved glaze.
Serve with double cream or thick yogurt.
In a saucepan, place the water and sugar and stir on low to medium heat until sugar has dissolved. Turn up the heat to medium high heat and add the blood orange slices. Once boiling, simmer for 10-15 minutes until the peels become semi translucent. Remove the orange slices with a slotted spoon and boil the syrup so that it becomes slightly thicker. Cool the oranges until they are fine to handle with hands.
Line the sides of the prepared tin using some of the syrup brushed onto the parchment to adhere them. First position down the ones that curve around on the side and then tile the rest around that. You can overlap them too. You can also place the orange slices all the way up the sides, just cut some in half and placed these on the top edges (which when overturned will become the bottom edge). These were the peskiest to stick but persevere using the syrup which gets nice and sticky once cooled. Reserve the syrup to brush over cake once baked.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy and add eggs one at a time. Stir in almond meal, flour, baking powder and yogurt and mix until just combined (do not overwork). Spoon into the prepared tin making sure not to dislodge the orange slices. Bake for 60 minutes until a skewer inserted comes out clean.
Cool in the tin for 5-10 minutes. The longer you cool it the sturdier the cake will be. Upturn carefully onto the serving plate and remove the parchment paper. Brush the top and sides of the cake with the reserved glaze.
Serve with double cream or thick yogurt.
Enjoy!
