I adore a tall, beautiful and delicious layer cake as much as the next person, but lately, I’m such a fan of simple cakes like this one. Initially, I didn’t even make this for the blog, I was just doing some “procrastibaking” (that is, procrastinating by baking) with leftover ingredients from freelance work because I didn’t feel like sitting in front of the computer all day. And of course, I was craving something sweet. But I took some photos of it anyway, you know, just because. And when I took the first bite, I knew I had to post it. And doesn’t it look stunning too? I adore oranges, and especially blood oranges so much. I want to use them with everything!
Today I’ll be picking up the keys for my little studio and I couldn’t be more excited! After almost 4 years of working from home, it feels unreal. I can’t really imagine anything else than walking straight from bed to my computer with a cup of coffee (hey, that’s pretty great too!). Hopefully I’ll be more efficient with work, and it’ll be a nice change of pace to actually come home to relax a little bit after work (we’ll see how the relaxing part goes..)!
Yields one cake, serves 8
You can make this upside down cake with basically any fruit, apples or pears sprinkled with some cinnamon would be so good! Also, when you leave the pith (the white part) and peel of the orange on, you might notice a slightly bitter taste. If you don’t like this – just cut away the skin and the pith like I’ve done here. I did find that after the cake was baked and had rested a day on the counter, covered in plastic wrap, the bitterness from the oranges had completely disappeared.
- 3-4 tbsp. demerara sugar
- 100 g (1 scant stick) butter + extra for the pan
- 50 ml (3 tbsp. + 1 tsp.) thick yogurt (such as Greek yogurt)
- 1-2 blood oranges
- 2 eggs
- 140 g (2/3 cup) granulated sugar
- 1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
- 120 g (3/4 cup + 1 1/2 tbsp.) all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- zest from 1 blood orange
- Preheat oven to 175°C (350°F).
- Generously grease a 23-24 cm (9-9.5-inch) springform pan with butter. Sprinkle pan with 3-4 tbsp. demerara sugar, make sure to get some on the sides of the pan aswell.
- Melt butter and stir in the yogurt. Set aside to cool.
- Wash and slice 1-2 blood oranges thinly. Remove any seeds. Put the slices in a single layer in the bottom of the pan.
- Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.
- In a medium bowl, mix flour, baking powder and salt. Gently stir the flour mixture into the egg mixture. Add the butter mixture and zest to the batter and stir until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 34-36 minutes until cake is golden brown on top and a cake tester comes out clean.
- Let cool for 5 minutes before inverting the cake onto a rack or a plate to cool completely. Serve with the cardamom+almond ice cream from my previous post, or vanilla ice cream – or simply eat it as it is!