My favourite thing to do in the warmer months is eat breakfast outside, and I know right now you are thinking “Why are you telling me this?” or “How did I get here?”, but it makes a difference!
It makes eating an event, and less of a rush to getting out of the door. Hanging with the birds and rays of sun on the back of my neck is what blue skies are all about. Plus you get all of the scents of summer; hazy breezes, floral scents and my fruit is always somewhat amplified by the warmth.Eating with your nose is important, it aids with the getting-full-feeling, makes you more aware of what you are eating and it makes you happy. Some of my best memories are those of eating fruits in summer (If I could marry fruit I really would, for real). Holidays in Cyprus eating the best fresh cherries, seeing how far we could spit the pits, fresh strawberries from my grandparents back-garden (my love of strawberries is well documented on my recipes page) and my gorgeous friend Abby’s blood orange tree at her parents house (with the cutest dog ever; love you Snowy!). That last memory holds so true in my head whenever I eat Blood oranges (pretty much constantly for the three or four weeks they in season). This cake is warmth, remnants of winter and spring all in one.
Blood Orange and Almond Upside-Down Cake
Adapted from Joy the Baker
Makes one 9 inch cake
For the Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
3 blood oranges thinly sliced
For the Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
130gr Plain Flour
30gr Almond Meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground ginger
2/3 cup plain yoghurt
Preheat oven to 180 degrees C.
Place butter in the cake pan and place in the oven. When butter is melted, remove pan from the oven. Tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, sprinkle the sugar over the melted butter and lay the oranges flat in the still warm pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg, vanilla extract and ginger. Beat for 1 minute.
Turn the mixer off, scrape the bowl, and add the dry ingredients. Beat on low speed while adding the yoghurt. Beat until the batter just comes together. Batter will be pretty thick. Remove the bowl from the mixer and finish incorporating ingredients with a spatula.
Spoon batter over the oranges and spread evenly with a spatula. Bake for about 35 minutes, or until a skewer inserted in the centre comes out clean.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate.
I had the pleasure of tasting that cake last week made by the writer of My Little Cookbook and it was delicious, satisfying and a joy to eat!
Thanks Sue glad you enjoyed!
This looks delicious! But it reminds me of the biggest flop I ever had, foodwise – a blood orange meringue pie that was so sour it shriveled your socks into balls – UGH! And it was my new years eve contribution to a big party – so sad! I’m sure your dessert far surpassed this – it looks wonderful 🙂
It most definitely has a bitter edge to it; but in no way sour!. I have so many kitchen malfunctions whenever I’m making something for a particular event. Always stressful! The brown sugar and butter that you layer the blood orange on top of should counteract any sourness but using fresh ripe blood oranges generally don’t end up too sour anyway.
I highly recommend this it’s delicious. I ate three pieces. In a day. For real
Now that you mention it, I wouldn’t be surprised if the blood oranges i was using were all wrong (we don’t grow them anywhere in Canada – who knows how far they traveled or how old they were). I bet it was the oranges, not ME 🙂
Gorgeous cake! It’s such a treat to cook with blood oranges! 🙂
My favourite spring fruit by far! (well aside from strawberries). This cake sold out so quickly when I took it to market!
I love that last photo!
I really love your idea of enjoying breakfast outside in the autumn – I’ll need a brolly and a thick coat but I really want to try this! Your gorgeous cake looks like a work of art! I’ve never tried blood oranges before so I’ve added them to my grocery list!
It’s spring here! So it’s all nice and fresh here. Thanks for the comment! Blood oranges are in season towards the end of winter beginning of summery generally.
That looks amazing!! Fantastic job. 😀
Thank you! It tastes amazing too.
This looks incredible! What a great combination
haha i missed this one! he is the cutest dog ever lol and btw our house is full at the moment with many a fruit and snowy drop by any time lol he got into the broad beans and now there are none left lol ! oh and i shall try this recipe 🙂
Pingback: Blood Oranges are coming. | The Little Cookbook
Pingback: Blood Orange Cookies | The Little Cookbook