This cake can be served warm or at room temperature. Garnish with double cream or vanilla yoghurt if desired, but the cake is great on its own!
Fresh from the garden: blood oranges, eggs
Recipe source: from the 52 Kitchen Adventures blog
Equipment:
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Ingredients:Topping:
Cake Batter:
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What to do:
- Preheat oven to 180°C and position rack in centre of oven.
- In the cast iron skillet, combine butter, brown sugar and ground cardamom over low heat.
- Once butter has meltedthe ingredients to a single layer, remove from heat and let cool for 10 minutes or so without stirring.
- Zest one of the blood oranges into the small bowl using the microplane, then peel both and cut them into ½cm thick slices.
- To make the cake batter, combine the flour, salt, baking powder and ground cardamom in themedium bowl.
- Measure the milk and vanilla extract into the small bowl with the orange zest and stir.
- Add the softened butter & the sugar to the bowl of the stand mixer and beat until light & fluffy, then add the eggs and mix until thoroughly combined.
- Stir in half of the dry ingredients, then all of the milk mixture.
- Add the remaining dry ingredients and mix until just combined.
- Lay the orange slices on top of the brown sugar mixture in your preferred design.
- Pour the batter over the orange slices and even out if needed using a knife or spatula.
- Bake for around 30 minutes or until the top is firm to the touch and a toothpick or skewer inserted in the middle comes out clean (be careful – that skillet handle will be very hot!).
- Let cool for a few minutes, thenloosen the sides with the spatula or knife. Firmly hold a clean chopping board over the pan and thenturn over to flip out upside-down on to the board.
- Cut into slices or chunks & serve warm or at room temperature.
Ugly but yum
The Bondi Cook 