5   105
5   105
3   120
4   122
4   136
11   227
4   114
10   164
10   100
3   99

Seasons Eatings|March Edit

Its 14 degrees outside, the sun is shining and I’ve swapped a scarf for sunglasses. I don’t like to get too ahead of myself but it definitely feels like Spring is in the air.

As the days get longer, the first fruits and vegetables begin dawning our shopping aisles quietly hinting that spring is well and truly on the way. I’m so excited to get started with what feels like a whole new family of produce in my kitchen and I’ve started with juicy Blood Oranges.

They’re in season from December to May, but at their most vibrant in March and their colour makes them one of the most beautiful treats of the year. Inspired by one of my favourite childhood desserts I had the idea to bake them in an Upside Down Cake and I am so thrilled with how it turned out.

Jump to Recipe

Fruits

Lemons

Blood Oranges

Banana

Kiwi Fruits

Pomegranate

Rhubarbs


Vegetables

Purple Sprouting Brocoli

Cabbage

Cauliflower

Leeks

Spring Onions


Herbs

Bay Leaf

Chives

Oregano

Rosemary

Thyme


Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

Course Dessert
Keyword Blood Orange
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 eggs
  • 200 g caster sugar
  • 250 g plain flour
  • 150 g ground almonds
  • 200 g sunflower oil
  • zest of a blood orange
  • 1 tsp baking powder
  • 3 blood oranges
  • 50 caster sugar for syrup

Instructions

  1. Preheat the oven to 180°C/160°C fan/gas 4 and grease the sides of a 23 cm springform cake tin then cut a disc of baking parchment for the bottom.

  2. Combine the plain flour, ground almonds and baking powder and sprinkle the orange zest on top, set to one side. 

  3. Take two of the blood oranges and slice them finely. Arrange on the bottom of the cake tin evenly, cutting slices in half to fill any large gaps. 

  4. Beat the eggs with the sugar with a whisk until really thick, light and fluffy then gradually stream in the sunflower oil beating until incorporated and the mixture is even thicker. 

  5. Add the flour and fold in half of the dry ingredients, once this is incorporated fold in the remaining.

  6. Pour the batter on top of the oranges in the cake tin and bake for 40- 45 minutes, until the cake is firm in the centre and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool on a wire rack for 15 minutes.

  7. Transfer the cake to a serving dish or cake stand and make your syrup.

  8. Juice 3 oranges and add this and the 50g of sugar to a saucepan. Heat and simmer for 3-5 minutes or until it has thickened slightly then drizzle over the cake.

  9. Serve with cream, custard or greek yogurt. Leave it covered and eat within 5 days. 

Leave a Reply

Your email address will not be published. Required fields are marked *