Blood Orange Upside Down Cake

Any food with the word blood in it usually makes me cringe (blood sausage anyone?), but blood oranges have the opposite effect on me. My mind immediately jumps to Dexter slicing a blood orange with creepy music in the background, but then I think of pure beauty. Seriously, if anyone knows of a fruit more appealing to the eye than a blood orange, please let me know!11The deep red of the pulp makes for a picture worthy meal and some insanely gorgeous desserts. So, naturally, when I was strolling the produce aisle of Trader Joes these little beauties caught my eye and I knew that I had to make something with them. A few hours later and I was pulling my Blood Orange Upside Down Cake out of the oven and salivating at the smell of candied oranges.145

Blood Orange Upside Down Cake

1 1/2 cups almond flour
1 1/2 cups corn flour
1 cup all purpose flour
2 1/2 teaspoons baking powder
1 1/3 cup unsalted butter, softened
1 1/3 cup sugar
4 eggs
3 tablespoons heavy cream
3 blood oranges thinly sliced
Juice of 1 blood orange
Zest of 2 blood oranges
Simple Syrup (1/4 cup water, 1/4 cup sugar)

Preheat oven to 350º.

Spray or butter an 8 inch round cake pan and line with parchment paper. Place the orange slices on the bottom and sides of the pan and set aside. The orange slices will overlap.

Make a simple syrup by  bringing 1/4 cup water and a 1/4 cup sugar to a boil. Brush the syrup over the orange slices.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. While creaming, whisk together the flours and baking powder and set aside.

On slow speed, add the eggs, one at a time, to the butter and sugar mixture. Scrape down the bowl between each egg so they become fully incorporated. Add the cream, juice and zest.

Add in the dry ingredients and mix until just combined.

Pour the batter over the orange slices and level it out using an offset spatula. Bake for about 60 minutes or until a cake tester comes out clean.

Let the cake cool for 10-15 minutes before depanning. Brush remaining syrup over the orange slices and enjoy with a strong cup of tea!8

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