Meet my Upside Down Blood Orange Cake.
Ingredients
- π 2 sticks unsalted butter plus 3 tablespoons, at room temperature
- π 2/3 cup light brown sugar
- π 2 teaspoon fresh lemon juice
- π 3 medium-sized blood orange
- π 1 cup fine yellow farina
- π 1/2 cup all purpose flour
- π 1 1/2 teaspoon baking powder
- π 1/2 teaspoon fine sea salt
- π 1 cup granulated sugar
- π 4 large eggs, at room temperature
- π 1/2 cup sour cream or Greek yogurt
- π 1 tbs vanilla extract
- 1- heat oven to 350 degrees
Instructions
- Since we are still in blood orange season I present to you this eye catching cake. Easy to make and delicious; serve it with an afternoon tea or in the morning with coffee. I hope you get to try it.
- 2- in a small pan melt 3 tablespoons butter over medium heat. Add the brown sugar and 2 teaspoons of lemon juice, stir until sugar melts, scrape the mixture into a 9-inch round cake pan.
- 3- zest about 1 1/2 tbs from the orange, the slice off the top and bottom of Oranges. Remove the skin and slice each orange crosswise into 1/4 inch-thick wheels; discard any seeds. Arrange the slices on top of the brown sugar mixture in a single tight layer.
- 4- in a bowl whisk all the dry ingredients plus the orange zest.
- 5- in a separate bowl cream the remaining butter and sugar. Beat in 4 eggs, one at a time, then beat the sour cream and vanilla. Now using a spatula fold in the dry mixture by hand.
- 6- scrape batter into pan over oranges. Transfer to oven and bake until golden brown about 40 minutes. Give it the good old toothpick test, make sure it comes out clean.
- 7- Let cool for 10 minutes. Run a knife along pan edges to loosen it; invert on a platter let cool completely before serving, enjoy!
- Bon appΓ©tit, sahtain, Ψ΅ΨΨͺΩΩ π».