What's in Season? FEBRUARY: Blood Oranges | How to make a Blood Orange Upside Down Cake Step-by-Step скачать в хорошем качестве

What's in Season? FEBRUARY: Blood Oranges | How to make a Blood Orange Upside Down Cake Step-by-Step

Blood oranges are unique, vibrant, and come perfectly into season starting in February. This upside down cake has a cornmeal base and is one of those cakes that's better after a night in the fridge! Recipe: 2 sticks unsalted butter, plus more to grease pan, softened 2 medium-sized blood oranges 1 cup minus 2 Tbsp. (110g) fine cornmeal ½ cup (60g) all-purpose flour 1 ½ tsp. baking powder Large pinch of salt 1 ⅓ cups (265g) granulated sugar 4 large eggs ⅓ cup sour cream (80g) 2 teaspoons vanilla extract Directions: • Heat oven to 350F (180C). Grease and parchment a 9-inch round cake pan. • Supreme the oranges (slice off each pole, cut away the entire pith in sections, leaving just the flesh of the fruit). Slice crosswise into thin wheels (there are seeds but they're big - just make sure to get them out). • Squeeze the juice from any flesh remaining on the peels. Combine 2 Tbsp. blood orange juice and ½ cup of sugar. Spread evenly in the bottom of prepared cake pan. Add orange slices forming a single layer. • In a medium bowl, combine cornmeal, flour, baking powder and salt. • In a large bowl, cream together butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand. • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, around 35-45 mins. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving.