| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the cake pan
- 1/3 cup (75 grams) light brown sugar
- 1 tablespoon (15 milliliters) water
- 2 blood oranges, divided
- 3/4 cup (150 grams) superfine/caster sugar
- 1/3 cup (90 milliliters) plain yogurt
- 2 eggs
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 1/3 cups (165 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- Creme fraiche, for serving
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 287 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 44 mg |
| Sodium | 129 mg |
Reviews
Very dense..orange flavor good, but just missing something.
I was excited to make this cake… the blood oranges looked pretty on top but the juice from the “thinly cut” oranges made the sugar syrup run off. The pith made the oranges bitter. The cake itself was the texture I expected but sure didn’t seem like 3/4 of a cup of sugar was in there. Maybe the orange slices should be candied first.
This was just ok, and I don’t think I’ll make again. There wasn’t much flavor, and it wasn’t really a pleasure to eat. I think there are better ways to consume these calories.
I modified this cake to be gluten free. It turned out so good! The top is beautiful and delicious. The fresh orange smell was so enticing!!
Beautiful cake! Just following the instructions and you will make a yummy cake.
Pretty but DRY.
I made this recipe twice in a matter of two weeks. I thought the recipe was super easy to follow, especially the second time around! I followed the directions word-for-word. The first time, my cake was too dense and lacked a little flavor. The second time, I added a little vanilla paste to the brown sugar glaze – a game changer! However, the cake rose very little. It was moist, but a bit dense and squatty. I will start looking for a new recipe to determine what I can add/delete in order to get a good, moist rise. and little more flavor
Outstanding!! Definitely the prettiest cake I ever made. I used Lemon Greek Yogurt instead of plain and orange Juice instead of water for the glaze. I don’t understand the negative ratings; this was great all the way around.
Worst cake ever. It was so dense snd dry, I had to throw it out. And I cooked it a little less than 30 minutes. Terrible waste. 🙁
This was easy beautiful and delicious. The only thing I change is the amount of the glaze. Double it.