Name: Blood Orange Upside Down Yoghurt Olive Oil Cake-
Ingredients: 4 tablespoons unsalted butter; 1/3 cup brown sugar; 2 blood oranges, rinds removed* and thinly sliced; 1 cup all-purpose flour; 1/2 cup almond flour (or another 1/2 cup all-purpose flour); 2 teaspoons baking powder; Pinch of salt; 3/4 cup sugar; Grated zest of 1 blood orange; 1/2 cup plain Greek yogurt; 3 large eggs; 1/2 teaspoon almond extract; 1/2 cup extra-virgin olive oil

Blood Orange Upside Down Yoghurt Olive Oil Cake

Blood Orange Upside Down Yoghurt Olive Oil Cake-

Preheat oven to 350degrees

Serves 6-8 guests

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Ingredients

Topping on Cake:

4 tablespoons unsalted butter
1/3 cup brown sugar
2 blood oranges, rinds removed* and thinly sliced

Cake:

1 cup all-purpose flour
1/2 cup almond flour (or another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
3/4 cup sugar
Grated zest of 1 blood orange
1/2 cup plain Greek yogurt
3 large eggs
1/2 teaspoon almond extract
1/2 cup extra-virgin olive oil

Instructions

For the Blood Orange Topping –

In a saucepan on the stove, melt the butter. Whisk in the sugar until it melts. Pour the mixture into the bottom of a greased springform pan. Arrange the orange slices on top of the mixture, overlapping slightly, in a spiral pattern, or create your own pattern. You may wind up not using all the orange slices, depending on their size.

For the Cake-

Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, almond flour, baking powder, and salt. In a medium bowl, place the sugar and orange zest and rub them together with your fingers until the sugar smells fragrantly orange. This releases the oils in the zest and flavors the cake. Add the yogurt, eggs, olive oil, and almond extract to the sugar and whisk vigorously until the mixture is very well blended.
Add the dry ingredients, and fold and stir them in with a wooden spoon until fully blended and the batter is smooth and thick. Pour the batter over the orange slices in the cake pan and bake for 35-40 minutes, or until the cake is golden brown and beginning to come away from the pan. Take a toothpick and insert in the center of the cake. It should come out clean. Let the pan cool on a rack for 5 minutes. Remove the spring form and place on a plate put a plate on top of the cake and carefully flip over and gently remove the bottom of the springform pan. Let cool to room temperature. Serve alone or with whipped cream. Your cake will keep if well-wrapped at room temperature, for 3-4 days.