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!
Ingredients
Scale
- 100g (3.5 oz) unsalted butter, (+extra for the pan)
- 50ml (3tbsp+1tsp) heavy cream
- 1 blood orange, zest
- 1/2 blood orange, very thinly sliced, seeds removed
- 2 large eggs
- 120g (2/3cup) granulated sugar
- 90g (3/4cup) all-purpose flour
- 30g (1/3cup) almond flour
- 1/2 tsp baking powder
- 2 tbsp brown sugar
Instructions
PREPARATION
- Preheat oven to 175°C (350°F).
- Grease a cake pan with butter, sprinkle pan with 2 tbsp. brown sugar.
- Wash and slice 1/2 blood oranges thinly, arrange the slices in a single layer in the bottom of the pan.
INSTRUCTIONS
- Melt butter and stir in the heavy cream. Set aside.
- In a medium bowl, whisk eggs and sugar until very light in colour.
- Add flour, baking powder and orange zest. Gently mix until fully blended (but do not over mix) .
- Add the butter mixture and stir until smooth.
- 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.
- Let cool for 5 minutes before inverting and turning out onto the plate.
- Serve alone or with vanilla ice cream.
- 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