This beautiful and delicious orange cake will brighten up even the darkest of winter days!
Blood Orange and Olive Oil Upside-down Cake
RECIPE adapted from Laws of Baking
For the candied oranges:
- 3 blood oranges, thinly sliced, preferably organic
- 1 cup (200 grams) granulated sugar
- 1/2 cup (118 ml) water
For the cake:
- 2 cups (260 grams) all-purpose flour, preferably unbleached
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- zest of one blood orange
- 3/4 (150 grams) cup sugar
- 3/4 cup (160 g) extra virgin olive oil
- 1 cup (245 grams) whole plain yogurt, at room temperature
- 2 large eggs at room temperature
Preheat oven to 325°F (165°C). Butter generously a 9-inch cake pan; set aside.
For the candied oranges: whisk together the sugar and water in a large sauce pan over medium heat until slightly thickened, about 5 minutes. Gently add the orange slices and simmer on low heat for an additional 15 minutes and then remove from the heat.
Layer the cake pan with the slices covering the entire bottom of the pan and gently pour 1/2 cup of the remaining syrup over the slices.
In a medium bowl, stir together the flour, baking powder, salt and cardamom until well combined; set aside.
In a large mixing bowl, combine the orange zest and the sugar and rub together with your fingers until well mixed. Add the olive oil and beat with electric beaters for 2 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Add the yogurt and stir gently to combine.
Fold the dry ingredients into the wet ingredients only until just combined, do not over mix.
Pour the batter into the cake pan on top of the orange slices. Bake for about 35 minutes until a wooden skewer or toothpick comes out clean or with a few crumbs attached. Remove from the oven and cool on a baking rack for 15 minutes before turning over onto a cake plate to serve.
