This cake features in-season blood oranges in both the batter and in an upside down layer. The whole fruit is pulverized into a purée which is folded into the batter. A second orange, thinly sliced, is layered on the bottom of the pan much as if making an upside down cake. I used a citrus flavored olive oil in my batter to add a triple punch of citrus flavor. This is a moist cake with bold bittersweet notes as the whole fruit, pith and peel included, is used. If you love marmalade, you will love the bite of citrus in this cake.
Upside Down Blood Orange-Olive Oil Snacking Cake
- 2 medium sized blood oranges
- 1/3 cup of olive oil
- 1 and 1/2 cups of flour
- 1/2 cup of ground almonds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 4 large eggs
- 1 1/2 cups of granulated sugar
- 1/4 cup of brown sugar
- 1/4 cup of unsalted butter
- Preheat oven to 350 F and grease the sides of a 9 inch cake pan.
- Cut the ends off both oranges and remove any seeds.
- Melt together the brown sugar and butter in a small saucepan. Coat the bottom of your pan with the butter mixture. Thinly slice 1 orange and arrange the slices concentrically around the bottom of your pan. This will form the upside down layer of the cake.
- Quarter the second orange. In the bowl of a food processor fitted with a blade, place the orange and pulse to a coarse consistency. Add the olive oil and mix together.
- In a large bowl, beat the eggs. Add the sugar and beat until fluffy and golden yellow.
- Blend the flour, baking soda and baking powder together.
- Add the flour and the fruit in thirds into the egg and sugar mixture, gently mixing after each addition. Don’t overmix.
- Pour into the prepared pan. Bake for 45 minutes and a toothpick inserted in the center comes out clean.
- Let cool before inverting on a serving platter. Enjoy with a dusting of powdered sugar if desired.
Notes: The cake can be made with a fruit infused olive oil if desired. The upside down layer of oranges, butter and brown sugar can be omitted if you wish to make a simpler snacking cake. My batter filled the cake pan to the rim so I added a foil collar to prevent spilling over. If you don’t have ground almonds, substitute a half cup of additional flour.