Dear Reader, welcome to the new site design! What do you think? 🙂
A few weeks ago I told you about my latest attempt to learn a new skill that I should probably already know by now: riding a bike. Well, the first lesson was somewhat of a success. It was half an hour of bulging eyed panic. Nevertheless, I persevered the next weekend and within the next half hour, I was riding a bike by myself.
Okay it was on the kid’s track and I was mentally content to ride around that for a while until I kept getting overtaken by kids (by kids!!!) and I realised that I was getting in their way and that they were wondering why the adult was on their track. Moving myself from the kid’s track, I managed to go around the adult’s bike track at Centennial Park without too much of an incident. I did get very anxious when a car would drive up past me thinking that they were headed straight towards me but eventually realised that they would pass me. Thankfully there was no crash and I sort of got the hang of gears (sort of I say, I think I understood them in theory but not in practice).
- 1 1/2 cups all purpose plain flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1 cup sugar
- 1 1/2 sticks butter, softened
- 1/4 cup neutral flavored olive oil (or veg or canola oil)
- 1/2 cup blood orange juice
- 3 eggs, large
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1/4 teaspoon pure orange oil (optional)
UPSIDE DOWN TOPPING:
- 4 tablespoons butter
- 1/3 cup of dark brown sugar
- 2 blood oranges, sliced thin, rind left on
- You can bake this cake either in a cast-iron skillet or in a 9″ x 3″ round cake pan.
- In a 350°F preheated oven, melt the 4 tablespoons of butter and the brown sugar in a 9″ heavy round cake pan (or cast iron skillet). This should take 5 minutes.
- Spread the butter sugar mixture with a silicone spatula to cover the bottom of the tin. (I sprayed the side of the pan with Baker’s Joy non-stick spray as insurance that the cake wouldn’t stick.)
- Lay the thinly sliced oranges on top of this mixture in the pan. Overlap them, because they do shrink after baking. (2-3 oranges should be enough.)
- Set the cake pan aside while making the batter.
- Mix the dry ingredients (flour, baking powder, cornmeal and salt) in a large bowl.
- In another bowl, beat the sugar with butter, vanilla, zest and eggs.
- Add the juice and oil (and pure orange oil, if using) last and mix together.
- Add the wet to the dry and mix to form a nice batter.
- Pour the batter onto the pan over the orange slices in the butter/sugar mixture. Use an off-set spatula to evenly spread the batter.
- Bake for 45 minutes.
- Let the cake rest for only 5 minutes in the pan (you may need to run a knife around the edges).
- Invert onto a cooling rack and tap lightly to release. (My cake released beautifully, but some cake stuck where I had not overlapped enough orange slices.)
- Allow to cool (though I sliced into mine while just barely warm). This cake is tender and flavorful served warm or at room temperature.