Upside Down Blood Orange Cake
If you bring me Grapefruits, Oranges, Limes and Lemons, I will probably bake them.
I have always been a big fan of Edda (Un Déjeuner de Soleil). This recipe is the one I made every year during the citrus season. The homemade orange sirop makes a huge difference so DO NOT SKIP IT!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Upside Down Blood Orange Cake
Taking advantage of the Citrus Season, this Upside Down Blood Orange Cake will bring Sunshine to your plate.
Ingredients
UPSIDE DOWN CAKE BATTER
- 3 blood oranges
- 1 cup (120 g) confectioners Sugar
- 3 eggs
- 1/4 cup (60 g) yogurt (European Style)
- 2 Tbsp Orange blossom water
- 7 Tbsp (100 g) butter (Melted)
- 1 cup (120 g) flour (Sifted)
- 1/8 tsp baking soda
- 1/3 cup (40 g) almond flour
ORANGE INFUSED SIROP
- 1 cup (200 ml) Blood Orange juice ((About 2-3 Oranges))
- 1/2 cup (100 g) sugar
Instructions
- Preheat oven at 350F/180C.
- Using the mini grater, collect the zest from two oranges. Then, mix it to the confectioners sugar. Set aside.
- With the citrus press collect the juice from one of the oranges. Set aside, we will add it later to the cake batter.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a medium sauce pan, gently bring to boil the orange juice and the sugar. When it has reduced by half the sirop is ready (about 20 minutes).
- Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Thinly slice the third orange. Dip the slices in the sirop for about a minute, and place them directly at the bottom of your Flexipan® mold.
- Pour one third of the sirop on the top of the sliced oranges, ensuring covering them all.
- In a mixing bowl, whisk the eggs with the confectioners sugar which was previously mixed with the orange zest. (Kitchen Aid: Speed 3 for 3-4 minutes).
- Then, add the orange juice (which was collected earlier), the yogurt, the orange blossom water and the butter. Whisk until well blended. (Kitchen Aid: Speed 3 for 1-2 minutes).
- Finally, add the flour, the baking soda and almond flour. Gently mix with a spatula. (Do not over mix).
- Pour the batter in your Flexipan® mold.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
- Once your cake is out of the oven, let it cool down for about 1min. Then, Unmold and pour the rest of the sirop over. Serve and enjoy! Bon appétit!
YouTube Video
Photos
Nutrition
Serving: 12g | Calories: 162kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 39mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 128IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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