Upside Down Blood Orange Cake

This is made with blood oranges, vibrant red coloured upside-down cake made with heavy cream, butter and almond flour. It's soft and moist!

When the long winter is about to end, the orange peel gets little by little red. Even if I bought a dozen of oranges, they mix variously from something deep red with something almost orange, so my family tries to hunt redder one.

I'd like to make a cake that the red colour of orange appears more vivid so I decided to make an upside down cake. At first, I tried to arrange the orange slices slightly overlapping, in a spiral pattern. But I found this image with Pinterest, the orange slices queued like patchwork is so cute! So I decide to try this pattern.

In the case of the upside down apple cake, I used to add the caramel bottom of the pan, so the caramel combines with the batter while baking.

But this cake just sprinkles pan with brown sugar for caramelization, so it makes a bit dry feel as compared to the apple upside down, in spite of adding heavy cream and almond flour to the batter to make it a soft and moist texture.

So I recommend to eat it with ice cream or heavy cream.

Blood Orange Upside Down Cake

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• Author: Chicca Food
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This is made with blood oranges, vibrant red coloured upside-down cake made with heavy cream, butter and almond flour. It's soft and moist!

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Ingredients

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• 100g (3.5 oz) unsalted butter, (+extra for the pan)
• 50ml (3tbsp+1tsp) heavy cream
• 1 blood orange, zest
• ½ blood orange, very thinly sliced, seeds removed
• 2 large eggs
• 120g (⅔cup) granulated sugar
• 90g (¾cup) all-purpose flour
• 30g (⅓cup) almond flour
• ½ tsp baking powder
• 2 tbsp brown sugar

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Instructions

PREPARATION

1. Preheat oven to 175°C (350°F).
2. Grease a cake pan with butter, sprinkle pan with 2 tbsp. brown sugar.
3. Wash and slice ½ blood oranges thinly, arrange the slices in a single layer in the bottom of the pan.

INSTRUCTIONS

1. Melt butter and stir in the heavy cream. Set aside.
2. In a medium bowl, whisk eggs and sugar until very light in colour.
3. Add flour, baking powder and orange zest. Gently mix until fully blended (but do not over mix) . 
4. Add the butter mixture and stir until smooth.
5. Pour the batter over the orange slices in the cake pan and bake for 35-40 minutes until top is golden brown and cake pulls away from sides of pan.
6. Let cool for 5 minutes before inverting and turning out onto the plate.
7. Serve alone or with vanilla ice cream.
8. Cake will keep, well-wrapped at room temperature, for 3-4 days.

Notes

For 8 inch cake tin.

• Prep Time: 30 minutes
• Inactive Time: 0 hours
• Cook Time: 40 minutes
• Category: Cakes
• Cuisine: American

Nutrition

• Serving Size: 1 grams
• Calories: 243
• Sugar: 8
• Sodium: 83
• Fat: 6
• Saturated Fat: 3
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 41
• Fiber: 2
• Protein: 7
• Cholesterol: 73