I’m far from being an experienced cook, but this doesn’t mean I don’t like to experience in the kitchen. I usually don’t have time to cook during the week, so most times I end up preparing quick dinners, mainly salads. Weekends are sometimes calmer, so if I am spending a day at home it means I am trying out new, more elaborated recipes. I enjoy simple cooking, with 10 or less ingredients. So I kept this in mind when I went shopping yesterday and found some blood oranges that I instantly craved for. They reminded me of a post I saw on Adina’s Instagram a few days ago. Her baking skills are incredibly more advanced than mine, but I still thought I should give this upside down cake a try.
I am not a recipe developer, but rather a big food blogosphere geek. My inspiration comes mainly from Instagram which is a living proof that beautiful pictures convince me to try out something new. I tend to simplify the recipes I find though, as I prefer to keep my ingredients inventory low. This blood orange cake is inspired from Linda Lomelino, a cookbook author that I have been following for awhile. The only ingredient I replaced was the Demerara sugar which I usually avoid eating. Instead I used coconut sugar – luckily I had some leftovers at home. Check the recipe below and let me know if you tried it.
Prep time: 20 minutes. Baking time: 30 minutes. Total time: 1 hour.
2 blood oranges
70 g coconut sugar (the original recipe says 140g, but I prefer cakes less sweet)
1tsp. vanilla extract (or 1/2 vanilla powder)
120g all purpose flour
1tsp baking powder
zest from 1 blood orange
- Preheat oven to 175°C (I have found out that this step is actually important, so I really recommend not to skip it)
- Grease a springform pan with butter and sprinkle it with sugar.
- Slice 2 blood oranges thinly (after washing them). Add a layer of slices on the butter greased bottom of the pan.
- Melt butter and stir it in a bowl where you placed the yoghurt.
- Beat the eggs, sugar, and vanilla for about 2 minutes.
- In a bowl, mix flower, salt, and baking powder.
- Stir the flour mixture into the egg mixture. Add the butter yoghurt combo and the zest and stir until smooth.
- Pour the final mixture into the pan, smooth the top, and bake for 30 minutes.
- Let cool for a while (10 minutes) before you invert the cake. Serve after cooled completely.
I enjoyed mine with freshly brewed Chemex coffee from Origo. My Sunday was pretty orange.