I have been meaning to send you guys this blood orange upside-down cake recipe for sometime now and when I looked up and saw that valentine’s day is next week, I knew this was the perfect time to share!!
If you are anything like me, valentine’s day is all about chocolate. Chocolate truffles, chocolate hearts, chocolate donuts covered in chocolate truffles and chocolate hearts…what? But even though I’m all about the chocolate, there are others in the world (like my handsome hubby) who rather have a dessert with fruit instead – enter this honey, almond, and blood orange upside-down cake!!
A light and fluffy cake studded with crunchy almond bits, topped with sliced blood orange segments and drizzled with a sweet honey-orange syrup – it’s everything you want a dessert to be! Perfection!!
This gorgeous cake is definitely a show stopper – bright, beautiful, and with all the pink hues, it is perfect as-is or take it to the next level with some homemade whipped cream or a side of vanilla ice cream!! You could even bake this in a heart shaped pan to show your loved one how much they really mean to you!!
I hope you enjoy this dessert as much as we did!! I even passed over the chocolate for another slice of honey, almond, and blood orange upside-down cake, so you know it’s gotta be good!!
XO,
Jenn
PS Here are some other valentine dessert recipes you might enjoy:
baked double chocolate donuts – chocolate for breakfast? yes please!
strawberry cheesecake tart – a beautiful crowd pleaser!
vanilla bean panna cotta – an elegant and easy dessert!
vegan lemon tart – so sweet and delicious!!
honey, almond, and blood orange upside-down cake
recipe from Sweet Paul
makes 8 servings
12 blood oranges, divided (about six for the cake and six for the syrup)
2⁄3 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
5 ounces unsalted butter, softened
1⁄2 cup granulated sugar
3 eggs
1 cup almond meal (ground almonds, not almond flour)
1⁄3 cup fresh orange juice
for the syrup:
1 cup fresh blood orange juice
2 tablespoons honey
powdered sugar, sifted or whipped cream (for serving)
Preheat your oven to 350 degrees. Prepare a 9-inch round cake pan with butter and line with parchment paper. Butter the parchment paper and set the cake pan aside.
Peel six blood oranges. Slice the ends off of the orange, then, stand the orange on one of the flat ends and slice the skin and pith from the entire orange. Cut oranges crosswise into 1⁄8 – 1/4 inch thick slices. Arrange in the bottom of the prepared cake pan.
Sift flour and baking powder together. Add salt and set aside.
Using an electric mixer, beat butter and sugar together until light and creamy, about 5 minutes.
Add eggs, one at a time.
Mix in almond meal. Stir in a little of the flour mixture, then add juice and remaining flour mixture.
Carefully spoon cake batter over the orange slices, and spread evenly using a wet spoon.
Bake for 35–40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven, and allow cake to stand in pan for 10 minutes.
Place juice and sugar into a small saucepan. Stir over a medium heat until sugar dissolves and syrup thickens by about half.
Turn cake onto serving plate. Drizzle with warm syrup. Dust with powdered sugar or dollop with whipped cream just before serving.
my notes: You can use any type of citrus in place of the blood oranges, or even pineapple!! 😉 To make almond meal – place 1 cup of toasted whole or slivered almonds into a food processor and pulse until the almonds are broken down but still retain some texture.
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