Firmly on the Blood Orange bandwagon and no sign of jumping off. Sorry not sorry. How was your Valentine’s Day? Did you celebrate? Do you celebrate? I didn’t even get a card, you guys. Sunny was really busy working in London all day, and to be honest we don’t really celebrate it. Doesn’t mean I wasn’t just a teeny bit jealous when I watched one of my lovely neighbours squealing over the massive bouquet that turned up on her doorstep… but whatever! Although, to be fair, Sunny did take me to the opera over the weekend, and since he was willing to sit next to me and endure three hours of Mozart being screamed at him, I think we can call it even… Also, he never gets a chance to buy me flowers because I’m always buying them for myself! 😉
I guess it’s those little gestures all year round that really count, right? Like, Sunny always walks Bungle on a Saturday morning so I can have a lie in. He always lets me have the extra cream egg when we buy three (not that he’d really have much choice on that one…). He de-ices my car and fills up the screen-wash when it’s running low, and he knows how to pull me out of a rut. My little gestures tend to be food-related; I’m a total feeder. Last week I made this really easy upside down cake and topped it with blood oranges. It’s sticky and sweet, and if you choose the juiciest blood oranges then you’ll get the prettiest topping. The hardest part is making the caramel – but really, as long as you’re not tempted to stir, it’s a doddle. 🙂
Blood Orange Caramel Upside Down Cake
- 2 Ripe Blood Oranges, thinly sliced
- 125g Butter
- 125g Caster Sugar
- 1 Egg
- 100g Plain Flour
- 1 tsp Baking Powder
- 50g Ground Almonds
- 100ml Buttermilk
For the Caramel:
- 150g caster sugar
- 75g butter
- pinch of salt
- 100ml of water
- Set your oven to 170° and grease a silicon baking tin (I used a heart shaped one because, Valentines Day!) – it’ll make things easier when it comes to flipping the cake. Sprinkle with a little flour and then set aside.
- Make the caramel by putting your caster sugar in a saucepan with water. Bring it to the boil on a medium heat without stirring (don’t be tempted!). Once the sugar has all dissolved and the mixture has started to turn a lovely tawny, amber colour – stir in your butter. As soon as the butter has melted in, pour the caramel into the bottom of your cake tin. Now, evenly layer your orange segments on top.
- Hard part’s over! Now to make the cake, you’re going to cream together the butter and the sugar in a mixing bowl. Stir in the egg.
- Now, in a separate bowl sift together most of your dry ingredients; that’s the flour, baking powder and ground almonds. Combine with the wet ingredients.
- Stir in the buttermilk to make a light batter, and then pour it into the tin over the orange and caramel base. Smooth over the top, then bake for 30 minutes (or until a skewer comes out clean). Leave to cool.
- When you’re ready to serve, flip your cake so the caramel and orange base is on top. Serve with cream… 🙂
Have a great week! ♡