First attempt at making Blood Orange Upside-down Cake and I was pleased the way it turned out. To be completely honest with you guys I didn't not expect it to be this tasty, so I highly recommend it as a casual cake to anyone who's into citrus and pretty colors.
The recipe belongs to Linda Lomelino, one of my biggest inspirations when it comes to food photography, so feel free to check out her blog online for yummy food and beautiful photographs at Call Me Cupcake.
Ingredients:
- 1 stick butter;
- 50 ml Greek yogurt;
- 1-2 blood oranges;
- 2 eggs;
- 2/3 cup granulated sugar;
- 1/2 tea spoon vanilla extract;
- 3/4 cup + 1 1/2 tb. spoon flour;
- 1 teaspoon baking powder;
- 1/4 teaspoon salt;
- zest from 1 blood orange.
Directions:
Line your springform pan with parchment paper or grease it with butter, sprinkle a little bit of sugar at the bottom. Then wash and thinly slice a blood orange and layer the springform pan.
Melt the butter and mix it with Greek yogurt, set aside. Beat the eggs, sugar and vanilla extract until the mixture lightens up in color, sift in flour, add in baking powder, salt and the butter-yogurt mixture, stir until smooth, then add in orange zest.
Pour the batter into the springform pan and even the top with a spatula. Bake at 350 F for about 30 minutes or until the top gets golden brown.
Let the cake cool and serve with your favorite ice cream or coffee.
