This is a showstopping cake that will earn you massive kudos, especially once they taste the surprisingly moistness of the cake with a touch of orange liqueur.
For the oranges
4 blood oranges, sliced as thinly and evenly as possible
2 cup sugar
1 cup water
For the cake
7/8 cups unsalted butter
1 cup white sugar
3 large eggs
2 cups almonds slivers blanched
1/2 cup flour
2 teaspoons baking powder
1 ounce of Grand Marnier
1/2 cup vanilla yogurt or sour cream
Preheat oven to 320F. Line springform pan with parchment paper.
In a saucepan, stir the sugar and water on medium heat until melted. Turn up the heat to medium high heat and add the blood orange slices. Once boiling, simmer for 10-15 minutes until the peels become semi translucent.
Remove the orange slices with a slotted spoon or chop sticks onto parchment paper and boil the syrup so that it becomes slightly thicker. Cool the oranges until they are fine to handle with hands.
Line the sides of the prepared tin with the cooled candied blood oranges, using some of the syrup brushed onto the parchment to adhere them. Do the 'elbow' bend of the pan, then the sides, and finish with the bottom for tight coverage. Reserve the syrup to brush over cake once baked.
Grind almond slivers in a food processor in small batches until as fine as possible without turning it into almond butter. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time.
Stir in almond meal, flour and yogurt and mix until just combined (do not overwork).
Spoon gently into the prepared tin making sure not to dislodge the orange slices. Bake for 60 minutes until a skewer comes out clean.
Cool in the tin for 5-10 minutes. The longer you cool it the sturdier the cake will be.
Carefully flip onto the serving plate and remove the parchment paper.
Mix the Grand Marnier with the left over Blood Orange Syrup. Brush the top and sides of the cake with the reserved glaze generously. Let sit for a little while to absorb the flavor before serving.
Serve to oohs and ahhs. :)
Keeps for 3 days.
This Upside Down Blood Orange Cake is inspired by NotquiteNigella's Recipe however I took the liberty of improving upon it and adapted it for canadian measurements and supplies.
