Blood Orange Upside Down Cake
This amazing almond flour and cornmeal cake is baked with blood oranges and is absolutely delicious and perfect for serving up all year long.
- 2 cups of Bob’s Red Mill® almond flour
- 1 cup of Bob’s Red Mill® corn meal
- 1 cup of Bob’s Red Mill® all-purpose flour
- 2 ½ tsp baking powder
- 1 1/3 cup of unsalted butter
- 1 1/3 cup of sugar
- 4 eggs
- 3 tablespoons of heavy cream
- zest of 2 blood oranges
- 3 thinly sliced blood oranges
- simple syrup – equal parts water and sugar boiled together and chilled
Preheat the oven too 350°.
In a large bowl mix together the almond flour, corn meal, all-purpose flour and baking powder until combined and set aside.
Cream together the butter and sugar in a standing mixer on high speed with the paddle attachment until light and fluffy, about 6 minutes.
Next, add in 1 egg at time until mixed in and then add in the heavy cream and orange zest.
Finish by adding in the dry ingredients on low speed until mixed in. Set aside.
Next line a 4” deep cake pan with parchment paper on the bottom and the sides. Use butter to help make the parchment stick.
Layer on the thinly sliced blood oranges on the bottom of the pan and slightly coming up around the sides and brush them with simply syrup.
Next, pour in the cake batter and level it to make it flat.
Bake in the oven for 60 to 70 minutes or until the cake is lightly browned and the center is firm.
Let the cake cool to room temperature before turning it upside down and serving.
Brush the oranges and cake again with simply syrup before serving.
Calories: 497.35kcal | Carbohydrates: 44.78g | Protein: 8.5g | Fat: 33.37g | Saturated Fat: 15.09g | Cholesterol: 113.93mg | Sodium: 204.05mg | Potassium: 170.15mg | Fiber: 3.58g | Sugar: 23.44g | Vitamin A: 771.94IU | Vitamin C: 1.73mg | Calcium: 94.87mg | Iron: 1.91mg