Joanne Weir Follow @ChefJoanneWeir

Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

Serves 6-8

 

Ingredients

For the topping:

2 tablespoons extra virgin olive oil
1/4 cup light brown sugar
3 medium size blood  oranges, very thinly sliced, seeds removed

For the cake: 

½ cup semolina flour 
1 cup all-purpose flour 
1/3 cup coarsely ground cornmeal 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon kosher salt 
1 ¼ cup sugar 
1 1/2 tablespoons finely grated blood orange zest  
½ cup extra virgin olive oil 
3 large eggs, room temperature 
1 1/2 teaspoons Fiori di Sicilia, optional 
2 tablespoons freshly squeezed orange juice 
3/4 cup Greek yogurt
¾ cup mascarpone 
Extra virgin olive oil for serving, optional

 

Instructions

Preheat an oven to 350F.  

Using olive oil, oil the sides of a 9-inch cake pan.

Place the cake pan on medium heat and add the 2 tablespoons olive oil and brown sugar to the bottom of the cake pan.  Stir until the brown sugar melts.  Place the blood orange slices, on top of the sugar mixture in a single layer overlapping slightly.  Reduce the heat to low and cook the orange slices for 2 minutes and remove from the heat.  Set aside.

Place the semolina flour, all-purpose flour, cornmeal, baking powder, baking soda, and salt in a large bowl.  Set aside.

In a bowl to a stand mixer fit with a paddle or using a hand beater, mix together the sugar and orange zest together and mix well until the zest is completely incorporated.   Add the olive oil and mix on medium speed until incorporated, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add the Fiori di Sicilia essence and orange juice and beat until well mixed.  

 

Add half the flour mixture to the sugar and egg mixture and then add half the yogurt and beat just until mixed.  Do not over mix.  Repeat with the remaining flour mixture and yogurt and mix just until blended.  Using a rubber spatula, scrape the sides of the bowl.

Pour the batter into the prepared pan and spread evenly with the back of a spoon.  

Bake until a toothpick when inserted into the center of the cake comes out clean, about 40 to 45 minutes.  

Cool the cake in the pan for 10 minutes.  Then carefully run a knife around the edge pf the pan.  Place an inverted plate on top of the cake and turn the cake over onto a plate. Let cool completely.

To serve, with a serrated knife, carefully cut the cake into wedges and place on serving plates.  Serve a dollop of the mascarpone alongside.  Drizzle each plate with a few drops of extra virgin olive oil.

chefjoanneweir
chefjoanneweir
chefjoanneweir