Blood Orange cake
No matter how many blood oranges i cut open, I’m always mesmerised by how beautiful they look. I’ve been drinking them freshly juiced every morning for weeks now trying to get my vitamin c dose, so I decided it was about time to start cooking with them. There was only one thing I could think of to show them off… a blood orange upside down cake of course.
- 4 blood oranges
- 50g butter
- 100g of sugavida or coconut blossom nectar
- 4 eggs
- 2tbsp rose water
- 100g natural yoghurt
- 100g almond flower
- 150g spelt flour
- 1tsp baking powder
- 1tsp bicarbonate soda
Preheat the oven to 180 degrees
Line your cake tin with baking paper.
Slice 3 of the oranges as the thickness of a pound coin. Them use the slices to line your baking tin, overlap the orange slices to stop the batter leaking through.
In a bowl, whisk the butter and sugar together until they’re fully combined. Then add 4 egg yolks, orange juice, zest, rose water and yogurt and continue to whisk.
In a separate bowl, add all the remaining dry ingredients, almond flour, baking powder, bicarbonate and spelt, then mix in butter mixture.
Upswing either an electric hand whisk of a mixer, beat the egg whites until stiff peaks form.
Start by beating 1/4 of the beaten egg whites into the cake mixture. Once that’s fully combined beat in another 1/4. With the next 1/4, gently fold it in until you can’t see any while lumps, then repeat with the final 1/4 of egg whites.
Pour the mixture over the orange slices and bake for 40 minutes.
Once it’s out of the oven allow it to rest for a few minutes before taking it out cake tin and flipping it upside down.
Allow it to cook a little more before digging in!