Blood orange means to me love at the first time. I think you will not regret to make this delicious cake. The recipe call for an electric mixer, but you can combine al the ingredients by hand.
Serve 8
INGREDIENTS
80g unsalted butter at room temperature, plus extra for the pan
3 tablespoon (24g) Demerara sugar
50ml (3 tablespoon + 1 teaspoon) sour cream or Greek yogurt
1 blood orange, washed, cut thinly and deseeds
2 eggs
2/3 cup (125g) light brown sugar
1 teaspoon (5ml) vanilla bean paste
1 cup (130g) all-purpose flour 1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
Zest from 1 Blood orange
DIRECTIONS 1. Place a rack in the centre of the oven and preheat to 350 F (175ºC). Wash and slice a blood orange thinly. Remove any seeds. Set aside
2. Generously, butter an 18 cm (7-inch) springform pan. Sprinkle the Demerara sugar all over the pan and place the orange slices at the bottom in one single layer.
3. Melt the butter in a saucepan over low heat or in a microwave for a few seconds. Combine the melted butter and sour cream and let to cool.
4. In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.
5. In a large bowl, with an electric mixer whisk the sugar, vanilla bean paste and blood orange zest, until combined. Then, in a medium speed, whisk in the eggs until combined. For about 2 to 3 minutes.
6. Reduce speed to low, stir in the flour mixture until incorporated. I recommend you not to over mix in order to have good result.
7. Finally, turn the electric mixer off, add the Greek yogurt mixture over the batter and fold with a rubber spatula until just combined.
8. Pour batter into the prepare pan and smooth the top. Bake for around 32-36 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes before inverting the cake onto a plate to cool.
You can serve it warm or cool.
This delicious recipe was adapted from Linda Lomelino, Blood orange upside down cake
Enjoy!!