Every year around late Winter to early Spring I have bought Blood Oranges. My family has always loved them. With their rich reddish orange color and their sweetness, they have always been a real hit in my house. Usually they only last a day or two, so I always buy extra so that maybe I will get one or two before they’re all eaten.
Now we like Blood Oranges as is but their is another way that we really enjoy Blood Oranges and that is as an upside down cake. Blood Orange upside down cake is supper light and fluffy and with that sweet Blood Orange top it’s the perfect dessert to serve if you are looking to WOW your guests.
Don’t let the look of this cake intimate you. It really is quite easy to make.
Blood Orange Upside Down Cake
Ingredients:
- 3 To 4 Blood Oranges thinly sliced with a sharp knife
- 1/2 Cup water
- 1 Cup granulated sugar
- 200 Grams or 14 tablespoonsi unsalted butter at room temperature
- 200 Grams granulated sugar
- 2 Cups almond flour
- 1/2 Cup all purpose flour
- 3 Eggs
- 2 Teaspoon baking powder
- 1/2 Cup Greek yogurt
Instructions:
- Place a large saucepan on medium heat. Add water and 1 cup of sugar. Cook and stir until sugar has dissolved. Place sliced oranges in the sugar water and bring to a boil. Once a boil is reached, lower the temperature and let simmer for 10 – 15 minutes or until oranges are tender. Once done place on a sheet of parchment paper to cool. Return the pan to the stove and bring the juices to a boil. Cook until juice thickens slightly and becomes syrupy.
- Pre heat oven to 320º. Coat the bottom of a 9” x 3” spring form pan with parchment paper making sure to go up the sides of the pan about an inch with the paper. Brush the paper with some of the remaining syrup. Save the rest of the syrup to brush over the top of the cake once its done.
- To the bowl of a stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs one at a time mixing after each addition. Pour in almond flour, all purpose flour, baking powder and yogurt. Mix till combined, being careful not to over mix. Spoon mixture on top of orange slices, being careful not to move them. Bake in pre heated oven for 60 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly.
- Once the cake has cooled and is easier to handle, remove ring from the spring form pan. Place a serving dish on top of the cake and carefully invert the cake onto the dish and carefully remove the parchment paper. Brush the top of the cake with the remaining syrup and serve.