Upside Down Blood Orange-Olive Oil Snacking Cake

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This cake features in-season blood oranges in both the batter and in an upside down layer.  The whole fruit is pulverized into a purée which is folded into the batter.  A second orange, thinly sliced, is layered on the bottom of the pan much as if making an upside down cake.  I used a citrus flavored olive oil in my batter to add a triple punch of citrus flavor.  This is a moist cake with bold bittersweet notes as the whole fruit, pith and peel included, is used.  If you love marmalade, you will love the bite of citrus in this cake.

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