I love blood oranges and now's the season to grab hold of them. They're especially good cooked with their skin and pith, as in this fabulous upside-down cake, the recipe for which was inspired by a leaflet from Sydney Markets.
- softened unsalted butter - 250g
- dark brown sugar - 1 cup, firmly packed
- golden syrup - 3/4 cup
- blood oranges - 3, washed and dried
- free range or organic egg - 1
- milk - 1 cup
- self-raising flour - 1 1/3 cups
- plain flour/all-purpose flour - 1 1/3 cups
- bi-carbonate of soda - 1 teaspoon
- ground ginger - 3 teaspoons
- allspice - 1/4 teaspoon
- fresh ginger, peeled and grated - 2-3 teaspoons
Preheat oven to 170degC. Grease and line 4 x small loaf tins (13.5cm x 6.5cm)with baking paper, or you can use a 25cm round springform pan.
Combine butter, sugar and golden syrup in a small saucepan and cook, stirring often, over medium-high heat, stirring often, until mixture is smooth. Pour into a large heatproof bowl and set aside to cool for 10-15 minutes.
Meanwhile slice the oranges thickly, leaving the skin on. Lay the orange slices over base of tins. Grate the fresh ginger over the orange slices.
Whisk egg into butter mixture. Sift flours, bicarbonate of soda and spices together.Using a large metal spoon, fold half the flour mixture into the wet ingredients with half the milk and mix well. Stir in remaining flour mixture and milk until well combined.
Spoon over orange slices and smooth top. Bake for 35-40 minutes (or 1 hour for the 25cm diameter cake) or until a skewer inserted in middle comes out clean. Stand in tin ten minutes before turning out onto a cake rack.
Slice and serve warm or at room temperature with vanilla yoghurt or whipped cream.
Tip: good drizzled with maple syrup and topped with 2 tablespoons pecans or walnuts.