Fast becoming a perennial favourite here at Belleau Cottage but the moment the blood oranges come into season I simply have to make this Blood Orange Upside Down Tray Bake. It’s so easy to make and in fact I’ve created a number of versions that use different recipes for the sponge but the concept is basically the same. It’s such a lovely way to eat this divine fruit that has such a tragically short season. The wonderful colour is part of the attraction and this year these blood oranges were so pure in their colour I’ve never seen anything like it. They almost look like pink grapefruit!
For this cake I made a classic sponge with eggs, butter and flour, although I did add some ground almonds into the mix and also some of the wonderful orange zest to add some extra zing. It’s a great cake and stays moist for ages.
- 2 or 3 blood oranges (depending on their size)
- 200g butter – at room temperature
- 200g caster sugar
- 3 large free-range eggs
- the finely grated zest of an orange
- 1 tablespoon of yoghurt or a dash of milk
I’m using a 20cm x 30cm metal tray which I’ve greased and lined with parchment paper.
Preheat the oven to 170C (fan)
Slice your oranges. Not too thick and not too thin, roughly the thickness of a one point coin. Place them all in a large pan on a medium heat. Cover them with boiled water from the kettle and let them simmer for about 20 mins. Remove them from the pan and lay them out on a chopping board or plate and let them cool.
Once cool, lay them into the base of your greased and lined tin. Any pattern will work but make sure they overlap each other well or the sponge will seep through.
To make the cake I’m using the ‘all in one’ method. Simply place the butter, sugar, eggs, flour and zest into a large bowl and beat them together with an electric whisk for about 5 mins until the batter is light and voluminous. The batter should be ‘dropping consistency’ i.e. it should fall easily off a raised spoon. if it’s a bit thick, beat in a little yoghurt or milk to slacken it off.
Now carefully dollop the cake batter onto the orange slices and spread it out to an even layer.
Bake for 35-45 mins or until the cake is risen and golden and firm to the touch.
Allow the cake to cool entirely in the tin, then quickly and carefully flip it over and cut into fingers.
For more cakes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!