Upside-down Blood Orange Olive Oil Cake
Makes two 9-inch round cakes.
Preheat oven to 350°F. Prepare your cake tins by lining with parchment paper. To the paper add thin slices of blood oranges with the rinds removed, to create a nice pattern then pour your batter on top of the layered blood oranges. This will end up being the top of the cake. Once the pans are lined with parchment and orange slices, it's time to make the batter.
In a large mixing bowl add:
- 2 and 1/2 cups flour
- 1 cup almond flour
- 1/2 cup of coconut sugar
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 2 Tablespoons of orange zest
Mix the dry ingredients plus the orange zest together with a fork. To the bowl then add:
- 3/4 cup Olea Oliva’s Blood Orange Extra Virgin Olive Oil
- 2 cups cold water
- 1 Tablespoon Olea Oliva’s Lambrusco Vinegar
With a hand mixer on low speed, beat together until you have a smooth batter. Pour half of the batter into each prepared cake pan and bake for 30-35 minutes, testing the cakes with a toothpick in the center for doneness. Let the cakes cool in their pans on a cooling rack for 20 minutes, and then remove the cakes to finish cooling completely out of the pan. Flip onto a serving dish so the orange decorations are on top, and zest the whole cake with more blood oranges zest. I love to serve it warm with vanilla ice cream