Upside Down Blood Orange Cake
Upside Down Blood Orange Cake (taken from Not Quite Nigella)
For the oranges
- 2-3 blood oranges, sliced thinly using a mandolin or knife
- 1 cup caster or superfine sugar
- 1/2 cup water
For the cake
- 200g unsalted butter (I used salted, no biggie)
- 200g raw castor sugar (spin some brown sugar in the food processor)
- 3 large eggs
- 200g/2 cups almond meal
- 1/2 cup plain flour
- 2 teaspoons baking powder
- 1/2 cup natural yogurt
Step 1 – Preheat oven to 320F. Line 25cm cake tin (I use springform) with baking paper in one piece folding down the sides to fit. In a saucepan, place the water and sugar and stir on low to medium heat until melted. Turn up the heat to medium high heat and add the blood orange slices. Once boiling, simmer for 10-15 minutes (mine took a bit longer) 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.
Step 2 – lay the cooled orange slices in the tin starting with the sides (making sure they curve inward at the corner) and working your way into the centre of the pan. Use some syrup to stick them to the paper if you need to. You can overlap them too. Reserve the syrup to brush over cake once baked.
Step 3 – 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 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.
Step 4 – 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.