Upside-Down Blood Orange & Turmeric Cake
September 30, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
- FOR BLOOD ORANGES
- TO SERVE
- Serving Size: 1 (390.2 g)
- Calories 885.1
- Total Fat - 26.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 208.3 mg
- Sodium - 150.3 mg
- Total Carbohydrate - 154 g
- Dietary Fiber - 7.7 g
- Sugars - 139.8 g
- Protein - 15.4 g
- Calcium - 286.4 mg
- Iron - 3.3 mg
- Vitamin C - 59.9 mg
- Thiamin - 0.2 mg
Place the large oranges, still whole, in a medium sized saucepan of boiling water and boil for 1 1/2 to 2 hours or until they're soft enough to insert a skewer through, topping up the water so they're always fully submerged and spin them a few times to ensure they cook evenly. and then set them aside to cool before chopping them into wedges and removing any pips (but leave the skin on) and then place the orange wedges and turmeric in a food processor and blend until the mixture is pulpy.
To prepare the blood oranges, bring 1 cup water and 2 cups of sugar to a simmer in a medium frying pan over low heat, stirring continuously until the sugar dissolves and then add the oranges and vanilla and simmer for 25 to 35 minutes and then remove the oranges and set them aside tool, reserving the syrup.
Preheat the oven to 180C.
Line a 22cm round cake tin with baking paper.
Working outwards from the centre, place the blood orange slices into the base, so they slightly overlap.
Whisk together the eggs and 1 cup sugar until the mixture is light and fluffy and add the orange pulp, almond meal and baking powder and stir gently until the mixture is combined.
Pour into the cake tin, and bake for 1 hour or until golden and a skewer comes out clean when inserted into the middle.
Transfer to a wire rack and allow to cool in the tin, then carefully remove it from the tin and peel off the baking paper.
Brush any remaining syrup, and serve with the yoghurt.
Tips & Variations
No special items needed.