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Tag Archives: spring

Blood Orange Upside Down Cakes

IMG_7705 IMG_7697It’s the last couple of weeks for blood oranges in Sydney. Nothing beats the flavour and colour of blood oranges – I await the arrival of these ruby red gems eagerly each year and try to include them in lots of delicious recipes. I made these mini cakes a year ago, and, looking over blood orange recipes, thought I would repost this one again, just in time for the last of the fruit.

These are some more blood orange treats I have posted and are definitely worth a try.

Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

Blood Orange Friands

Blood Orange Upside Down Cake

Little Strawberry and Blood Orange Cakes

Here’s the recipe for these “mini” blood orange cakes.

Ingredients 

Candied orange slices

2 blood oranges

200g caster sugar

Cakes

2 blood oranges

200g  caster sugar

125g very soft butter

2 free range eggs

½ tsp vanilla essence

125g plain flour

75g ground almonds

1 tsp baking powder

Method

For the candied orange slices, finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.

Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Preheat oven to 170 degrees C.

I use a set of mini cake tins which have removeable bottoms for these upside cakes, see the photo.

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You could also use mini springform tins, but you will end up with small cakes rather than mini cakes. If you don’t have a tin/s with removeable bottoms, you could use an ordinary muffin tin, but turning out the mini cakes will be tricky, as you need to keep the candied orange slices intact.

Grease whatever tins you are using well, and line the bases with circles of baking paper.

Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture. Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled!

Add the eggs and vanilla and blitz again, the mixture will still look very curdled! Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Place the candied orange slices on the paper bases in the tin/s, one should be enough unless you are using a larger tin. Be as artistic as possible, remembering, as these are upside down cakes, that the bottoms become the top! Place the batter over the top of the slices.

Bake for 20- 25 minutes or until a skewer inserted in the centre of the cakes comes out clean. As these cakes are small, they may need a little less cooking, but they are also quite moist, so may need the allotted time. My advice is check after 15 minutes and keep checking thereafter. If you are using small springform pans you will need a little longer.

Remove from the oven once cooked and cool the tin/s on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the tin/s. Even more carefully, take off the bases and peel away the baking paper.

Brush the mini cakes with the blood orange syrup and serve. IMG_7726

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Blood Orange Upside Down Cake With Candied Orange

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Revisiting September:  Here’s a cake I made in september 2014, a blood orange upside down cake. This cake does blood oranges two ways – candied on the top of the cake, (which started off as the bottom) and whole oranges, skin and all, blitzed through the batter. A lovely introduction to the coming months of spring, when it will be warm enough to have afternoon tea in the garden!

Ingredients

2 + 2  blood oranges

200g  + 200g sugar

125g very soft butter

2 free range eggs

½ tsp vanilla essence

200g plain flour

1 tsp baking powder

Method

Candied Blood Oranges

Finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.

Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Cake

Preheat oven to 170 degrees C.

Grease a 20cm springform cake tin. Line the base with baking paper, cut slightly larger than the circle base, making sure the paper comes a little way up the sides of the tin. This is  as a precaution, in case the syrup leaks out of the tin.

Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture.

Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled! Add the eggs and vanilla and blitz again, the mixture will still look very curdled!

Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Place the candied orange slices on the paper base in the springform tin, as artistically as possible, remembering, as this is an upside down cake, that the bottom becomes the top.

Place the batter over the top of the slices. Gently tap the mixture to even it out. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and cool the tin on a wire rack. When the cake is cool (not cold), carefully turn upside down on a serving plate. Release the springform clasp, and carefully remove the ring. Even more carefully, take off the base and peel away the baking paper.

You should have a beautiful upside down cake with fruit intact! Brush the cake with the blood orange syrup, or you could serve the syrup on the side as a sauce.

Serve with whipped cream or sour cream or creme fraiche. I prefer the latter two as the cake is very sweet and needs to be offset by a little sourness.

IMG_6359

Spring in the Garden

Lovely spring days in my courtyard garden in Rozelle.

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The Quirky Cat

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Blood Orange Upside Down Cake

IMG_6290

It’s late September, mid Spring in Sydney. Blood oranges are still available at the markets but not for much longer. This cake does blood oranges two ways – candied on the top of the cake, (which started off as the bottom) and whole oranges, skin and all, blitzed through the batter.

The occasion for cake was as a house warming present for a work colleague who has recently moved house  – to my street – in fabulous Rozelle.

The basic cake recipe is the same as for my blood orange mini cakes:

https://thequirkandthecool.com/2014/08/09/little-blood-orange-cakes-with-blood-orange-toffee/

Ingredients

2 + 2  blood oranges

200g  + 200g sugar

125g very soft butter

2 free range eggs

½ tsp vanilla essence

200g plain flour

1 tsp baking powder

Method

Candied Blood Oranges

Finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.

Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Cake

Preheat oven to 170 degrees C.

Grease a 20cm springform cake tin. Line the base with baking paper, cut slightly larger than the circle base, making sure the paper comes a little way up the sides of the tin. This is  as a precaution, in case the syrup leaks out of the tin.

Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture.

Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled! Add the eggs and vanilla and blitz again, the mixture will still look very curdled!

Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Place the candied orange slices on the paper base in the springform tin, as artistically as possible, remembering, as this is an upside down cake, that the bottom becomes the top.

Place the batter over the top of the slices. Gently tap the mixture to even it out. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and cool the tin on a wire rack. When the cake is cool (not cold), carefully turn upside down on a serving plate. Release the springform clasp, and carefully remove the ring. Even more carefully, take off the base and peel away the baking paper.

You should have a beautiful upside down cake with fruit intact! Brush the cake with the blood orange syrup, or you could serve the syrup on the side as a sauce.

Serve with whipped cream or sour cream or creme fraiche. I prefer the latter two as the cake is very sweet and needs to be offset by a little sourness.

IMG_6359

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