Hello my lovelies! How are you all doing? I’m not back quite yet but I did want to share a recipe or two before their season ends. The one problem with trying to write a seasonal blog is that you can’t really take time off! You enjoy the seasonal fruits and vegetables, and cook and bake with them, but unfortunately you can’t sit on your posts because then the season is done.
I made the Blood Orange Upside Down Cake for my Super Bowl dessert and that was at the beginning of the month. The blood oranges are in season right now and in plentiful supply at the moment. I thought I’d better share my recipes before they’re all gone!
This cake is a cross between an upside down cake and a polenta cake. I was also trying to make it an olive oil cake but my olive oil is pretty strong so I opted for part butter and part avocado oil (which is very neutral tasting). I didn’t want the oil to overwhelm the subtle orange notes of the cake.
This cake is quite wonderful, if I do say so myself. It’s moist, with just a little texture from the corn meal and the beautiful blood oranges on top are gorgeously candied and sweet. It didn’t last very long at home.
I do hope you try it while the blood oranges are available. Not only is it a beautiful cake, thanks to the vibrant oranges, but it is incredibly delicious too.
Serving size: 10
- 1½ cups/225g all purpose/plain flour
- ¾ cup/110g cornmeal, organic
- 2 teaspoons baking powder
- 1 cup/200g cane sugar
- 1½ sticks/170g butter, softened
- ¼ cup/60ml oil, neutral flavour
- ½ cup/120ml blood orange juice
- 3 eggs, large and organic
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- "Upside Down"
- 1 or 2 blood oranges, scrubbed and dried, sliced thinly with peel
- ⅓ cup/70g brown sugar
- 4 tablespoons butter
- Preheat the oven to 350F/180C
- In a 10" round cake tin preferably, place the butter and sugar.
- Place in the oven to allow the butter to melt, about 5-10 minutes.
- Remove from the oven and arrange the sliced oranges into the melted butter and sugar.
- The orange slices will shrink so you can slightly overlap them to get better coverage on top of the cake. I only used one orange so mine are spaced out quite a bit.
- Keep aside and make the cake batter.
- Mix the flour, corn meal, salt and baking powder together in a bowl and keep aside.
- In a mixer bowl or with a hand mixer, beat the butter, oil and sugar together until light and fluffy.
- Add the orange zest and vanilla.
- Add the eggs one at a time, mixing after each addition.
- Add half the flour mixture and mix gently.
- Add the blood orange juice.
- Add the remaining flour and mix until well incorporated.
- Spread the batter into the cake pan, carefully.
- Bake for 45-55 minutes, until toothpick comes out clean and the cake is golden and puffy.
- Check the cake at 45 minutes and leave a bit longer if still wet in the centre.
- Allow to cool for 5 minutes.
- Run a knife around the sides of the cake if necessary.
- Unmould the cake while still warm onto a cake plate and allow to cool completely.
- Serve as is, or with a dollop of sweetened cream.
So, for all the big plans I had for my time off, I have done nothing. I wanted to build up post reserves, and experiment with new recipes and techniques; I wanted to learn more about food photography and practice more with my camera, and so on. In the two weeks I’ve been away, I have done nothing but shuttle children back and forth from school and various activities, and cook dinner. How can someone be so insanely busy but accomplish absolutely nothing?
I’ve also been struggling to visit everyone’s sites. I see your emails and I read them but can’t get over to you to comment. It seems like I spend my entire time in my car with just my iPhone, and with my stubby fingers, commenting on a phone is a challenge. Makes me wonder how I manage a blog at all!
So, my dear friends, I haven’t forgotten you, I do read the emails that come in but I may not be able to get over to you for every post. I hope you are well, and judging by the lovely emails that grace my inbox, you’re all cooking and baking up a delicious storm.
I have one other blood orange recipe to share and then we’ll move on from that to something else. I found this very cool seasonal food chart on this site; shows all the fruit and vegetables in season now in the Northern Hemi.
Have a great weekend, everyone!