Blood Orange Upside Down Cake

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A retro cake with a modern twist!


4 tablespoons Butter
3 Blood oranges
200g Plain flour
2 teaspoon Baking powder
A pinch of Salt
250g Greek yogurt
3 Eggs
1/2 teaspoon Almond extract
1/2 teaspoon Olive oil


Line a cake tin with baking paper, melt the butter in a pan, whisk in 70g of sugar until it melts and carefully pour the mixture in to the prepared tin. Slice two blood oranges, add the slices to the tin by arranging however you like (get creative!).

Preheat the oven to 180C and whisk the flour, baking powder and salt together in a mixing bowl.

In a separate bowl, tip in 170g of sugar and the zest of one blood orange and rub the mixture together using your fingers.

Pour in the yogurt, olive oil, eggs and almond extract and whisk until combined. Fold in the flour mixture until the mixture is smooth, pour in to the cake tin on top of the blood orange slices and place in the oven for 40 minutes or until golden brown.

Leave to cool for 5 to 10 minutes then carefully remove the cake from the tin, flip over and leave to cool.

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