UPSIDE-DOWN BLOOD ORANGE AND ROSEMARY OLIVE OIL CAKE
Blood oranges look a lot like navel oranges from the outside, but don't be fooled. Beneath the peel lies a dark crimson flesh with tangy, citrusy notes and a distinct raspberry-like taste. Slice them thin and layer over a bed of rosemary and brown sugar that caramelizes as it bakes. The oranges are topped with a one-bowl olive oil cake batter. After cooling, it flips out perfectly for an elegant dessert topped with candied pistachios for color and crunch.
Provided by Zac Young
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray.
- Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy).
- Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside.
- Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour.
- Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes.
- Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.
UPSIDE-DOWN ORANGE-ALMOND CAKE (GLUTEN-FREE)
This is my very favorite gluten-free cake base. I use it all the time. I've made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfectly tender, buttery crumb is almond flour, my secret weapon for gluten-free baking.
Provided by Samantha Seneviratne
Categories dessert
Time 1h35m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
- In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
- Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
- For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
- In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.
BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
BLOOD ORANGE UPSIDE DOWN CAKE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- You can bake this cake either in a cast-iron skillet or in a 9" x 3" round cake pan. In a 350°F preheated oven, melt the 4 tablespoons of butter and the brown sugar in a 9" heavy round cake pan (or cast iron skillet). This should take 5 minutes. Spread the butter sugar mixture with a silicone spatula to cover the bottom of the tin. (I sprayed the side of the pan with Baker's Joy non-stick spray as insurance that the cake wouldn't stick.) Lay the thinly sliced oranges on top of this mixture in the pan. Overlap them, because they do shrink after baking. (2-3 oranges should be enough.) Set the cake pan aside while making the batter. Mix the dry ingredients (flour, baking powder, cornmeal and salt) in a large bowl. In another bowl, beat the sugar with butter, vanilla, zest and eggs. Add the juice and oil (and pure orange oil, if using) last and mix together. Add the wet to the dry and mix to form a nice batter. Pour the batter onto the pan over the orange slices in the butter/sugar mixture. Use an off-set spatula to evenly spread the batter. Bake for 45 minutes. Let the cake rest for only 5 minutes in the pan (you may need to run a knife around the edges). Invert onto a cooling rack and tap lightly to release. (My cake released beautifully, but some cake stuck where I had not overlapped enough orange slices.) Allow to cool (though I sliced into mine while just barely warm). This cake is tender and flavorful served warm or at room temperature.
UPSIDE-DOWN BLOOD ORANGE CUPCAKES
Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. -Monica Chadha, Fremont, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
UPSIDE-DOWN BLOOD ORANGE-POLENTA CAKE
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Provided by Jon Shook & Vinny Dotolo, Animal
Categories Bon Appétit Cake Hominy/Cornmeal/Masa Orange Dessert Kid-Friendly Vanilla Bake Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
- Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
- Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
- Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
- Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.
More about "upside down blood orange cake recipes"
BLOOD ORANGE UPSIDE-DOWN CAKE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Orange RecipesCalories 277 per servingTotal Time 1 hr 30 mins
- Preheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray.
- Zest 2 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 3 oranges. Slice them about 1/4 inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.
- Place brown sugar and butter in a small skillet. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool.
- Meanwhile, whisk all-purpose flour, whole-wheat flour, almond flour (or cornmeal), baking powder and salt in a medium bowl. Beat eggs, sugar, yogurt, oil and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about 3 minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.
UPSIDE DOWN BLOOD ORANGE CAKE @ NOT QUITE NIGELLA
From notquitenigella.com
5/5 (5)
10 BEST ORANGE UPSIDE DOWN CAKE RECIPES | YUMMLY
From
BAKED BLOOD ORANGE UPSIDE DOWN CAKE RECIPE | TRAEGER …
From traeger.com
BLOOD ORANGE UPSIDE-DOWN CAKE (THE CAKE SLICE BAKERS)
From myrecipereviews.com
NEWS MEDIA INFORMATION UPSIDE-DOWN BLOOD ORANGE–POLENTA …
From shanlabar.com
BLOOD ORANGE UPSIDE DOWN CAKE - BLUE BOWL
From bluebowlrecipes.com
BLOOD ORANGE UPSIDE-DOWN CAKE - THE CLASSY BAKER
From theclassybaker.com
BLOOD ORANGE BUTTERMILK UPSIDE-DOWN CAKE RECIPE | BON APPéTIT
From bonappetit.com
BLOOD ORANGE UPSIDE-DOWN CAKE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
BLOOD ORANGE UPSIDE-DOWN CAKE RECIPE - YUMMYNOTES
From yummynotes.net
VEGAN BLOOD ORANGE UPSIDE-DOWN CAKE - RAINBOW PLANT LIFE
From rainbowplantlife.com
BLOOD ORANGE UPSIDE-DOWN CAKE - TASTY KITCHEN
From tastykitchen.com
ORANGE UPSIDE-DOWN CAKE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BLOOD ORANGE UPSIDE DOWN CAKE - LIFESTYLE OF A FOODIE
From lifestyleofafoodie.com
VEGAN BLOOD ORANGE UPSIDE DOWN CAKE - RAINBOW NOURISHMENTS
From rainbownourishments.com
UPSIDE DOWN BLOOD ORANGE CAKE - LIV KAPLAN | HEALTHY RECIPES
From livkaplan.com
UPSIDE DOWN BLOOD ORANGE CAKE - A BAKING JOURNEY
From abakingjourney.com
BLOOD ORANGE UPSIDE DOWN CAKE - JOANNE WEIR
From joanneweir.com
You'll also love