Blood oranges are plentiful at this time of year. Their rich crimson hue is accentuated in this truly scrumptious cake.
Orange Upside-Down Cake, The New Way to Cake by Benjamina Ebuehi, featured in the Telegraph Magazine
75g light brown sugar
150g caster sugar
90ml plain yoghurt
45ml extra-virgin olive oil
165g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
Preheat the oven to 180°C/160°C fan/Gas 4. Grease a round loose bottom 23 cm cake tin and line the bottom with parchment paper.
In a small bowl mix the brown sugar and 1 tablespoon of water to make a thick paste and spread it evenly and thinly onto the base of the cake tin and set aside.
Zest one orange and add this to a large bowl with the caster sugar. Rub the zest into the sugar. Set aside.
Slice both oranges thinly with the skin on and arrange the slices on top of the
brown sugar base in the cake tin. You can cut some of the slices in half to create a different pattern and to fill in any large gaps.
Add the yoghurt to the bowl with the sugar and whisk briefly
to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, bicarbonate of soda, and a pinch of 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 tin to cool completely before turning it upside down onto a serving plate.