A delicious cake with a topping of caramel and blood oranges to bake in winter
Tempo totale 1h5min
butter and flour for the cake pan
33 medium organic oranges
For the cake
100gbutterat room temperature
3medium eggsat room temperature
170ggreek yoghurt5% fats
Butter and flour a 20 cm diameter cake pan and line the bottom with a disk of parchment paper (if you use a springform pan the parchment paper is not necessary).
Wash and dry the oranges and slice them thinly; keep half of an orange whole and squeeze it to get the juice.
Pour the sugar in a saucepan and cook over medium heat until golden. In another pan bring the orange juice to the boil.
When the sugar turns a medium amber color pour the orange juice into the caramel and stir with a wooden spoon until dissolved. Remove from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the cake pan.
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping them a bit. Set pan aside.
Preheat the oven to 180°C. In a bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then add the vanilla extrat. Mix in the greek yoghurt and the orange juice.
Sift the flour and the baking powder ad add them to the mixture. Pour the batter over the oranges in the cake pan. Bake for about 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow to cool for 5 minutes, then invert the cake onto a plate or platter while it’s still hot (be careful!). Serve warm or at room temperature.
Keep the orange upside-down cake in the fridge, covered with film, for up to 3-4 days. Bring to room temperature before serving.