- 3 medium (or 2 large) blood oranges
- 6 eggs
- 250g ground almonds
- 250g caster sugar (I used vanilla sugar)
- 1 tsp. baking powder
Preheat oven 190C/170C fan and fully line a 22 cm springform cake tin.
Blend all the ingredients, except the oranges, until you have a nice batter. Add the oranges and pour into the tin.
Bake for about an hour.
|Blood orange and almond cake|
Next was an upside down cake which I thought would really showcase the blood oranges.
Topping (or bottom!)
- 2-3 oranges
- 100g caster sugar
- 1/2 cup water
- 200g unsalted butter
- 200g golden caster sugar
- 3 large eggs
- 200g ground almonds
- 75g plain flour
- 2 tsps baking powder
- 1/2 cup natural yoghurt
Slice the oranges as finely as you can (use a mandolin if you have one).
|Thinly sliced oranges|
Gently heat the topping sugar and water on a low heat until the sugar has melted, increase the temperature to a medium high and add the orange slices. Once boiling point has been reached turn down to a simmer and cook until the rinds are semi-transclucent. Remove slices with a slotted spoon and allow to cool. Boil the remaining liquid until it thickens a bit more.
This is the tricky bit! Ideally you want to put orange slices along the sides and base of the baking tin, but the sides depend on how neatly you've been with the baking paper. Whichever way a light brushing of the syrup will help them to stick.
Cream butter and sugar until light and fluffy, beat the eggs and add a little at a time whilst still beating. Stir in ground almonds, flour and yoghurt without overworking. Gently spoon the mixture over the orange slices being careful not to dislodge them. Bake for about 60 minutes.
Cool in the tin for about 10 minutes. Carefully upturn onto a serving plate and gently remove the baking paper. Brush the top and sides with the reserved syrup.
|Blood orange upside down cake|