Blood Orange Upside Down Cake

My first ever contact with Blood Oranges was many, many years ago as a child. I didn't understand what they were, why they were different from 'normal' oranges and of course, putting the word 'blood' before 'orange' is one sure fire way to put small kids off eating these. So I didn't, or maybe I did but I just didn't realise it. Either way, I don't recall eating them again until a few years ago when Blood Oranges ascended to the ranks of bona fide "food trend" and then they were everywhere.

A couple of weeks ago, I placed an order with the Wild Irish Foragers and Preservers for some of their amazing syrups: Gorse Flower, Rosehip (excellent for everything including keeping away the sniffles)  and Elderberry Syrups.   As with many things like this that I buy, I am purchasing more out of curiosity than anything else!  A phase of experimentation will always follow with much excitement!

Blood Orange Upside Down Cake

My first ever contact with Blood Oranges was many, many years ago as a child. I didn’t understand what they were, why they were different from ‘normal’ oranges and of course, putting the word ‘blood’ before ‘orange’ is one sure fire way to put small kids off eating these. So I didn’t, or maybe I did but I just didn’t realise it. Either way, I don’t recall eating them again until a few years ago when Blood Oranges ascended to the ranks of bona fide “food trend” and then they were everywhere.

Taking the decision to revisit Blood Oranges has to be one of my better ones. I have revelled in their versatility, whether that’s in drinks, sweet or savoury dishes. You will find other recipes with this hallowed fruit amongst the blog, and I can declare, somewhat immodestly, that every single one of them are totally banging – and that includes this recipe too! Laughably simple to make, and absolutely flipping delicious, please do yourself a favour and get your fill of the rest of this year’s Blood Orange season and make this Upside Down cake immediately. Clotted cream is a non-negotiable. I mean it.

Ingredients:

For the upside down bit…

  • 50g softened butter
  • 50g golden caster sugar
  • 4 or 5 Blood Oranges

For the Cake batter…

  • 100g soft butter
  • 100g golden caster sugar
  • 100g self raising flour
  • 1 tsp baking powder
  • 1tsp vanilla paste
  • 2 large free range eggs

Method:

  • Set the oven to 180 degrees Celsius (fan preferably).
  • Zest two of the oranges into a bowl. Using a whisk, beat together the butter, sugar and orange zest from the topping ingredients until light and fluffy.
  • Spread the butter and sugar mix over the bottom and sides of some form of 20cm cake tin…whatever you have to hand will work!
  • Top and tail the blood oranges. Using a sharp knife, cut down the length of each orange deep enough to take off all the skin and the pith exposing the jewelled juicy flesh of the orange. Don’t worry if you take some of the orange flesh off too, you’ll be making using of this later!
  • Slice the oranges into 2cm slices. Pop out any of the pips and the bit of pith that runs down through the centre of the orange and place the orange slices into the buttered cake tin.
  • In a clean bowl, place all of the cake ingredients together and whisk. No need to bother sieving the flour.
  • Spoon out the cake batter ontop of the sliced oranges and place in the oven to bake for about 30 minutes. Test with a skewer and if it comes out clean then it’s done.
  • Remember those left over pieces of orange peel? Squeeze any juice from those pieces and then brush over the cooked cake mixture, then leave the cake to cool in the tin for about 5 mins.
  • Use a pallet knife to work the cake free from the sides of the tin, place a plate over the top of the cake tin, turn over quickly, knock on the bottom and lift off the cake tin as your cake slides out.

Slice and serve with clotted cream and, seriously…ENJOY!

Bloody Elderberry Cocktail

A couple of weeks ago, I placed an order with the Wild Irish Foragers and Preservers for some of their amazing syrups: Gorse Flower, Rosehip (excellent for everything including keeping away the sniffles)  and Elderberry Syrups.   As with many things like this that I buy, I am purchasing more out of curiosity than anything else!  A phase of experimentation will always follow with much excitement!

Now, the obvious thing to do with syrups is to throw it over homemade desserts, excellent ice cream and so forth. But as I admired the beautiful deep purple colour of the Elderberry Syrup, I decided I wanted to do something really rather grown up with it.  If in doubt, make a cocktail!

Taking advantage of the late season blood oranges, vodka and the syrup I decided to mix up this simple but delightful concoction.  What I would say is this, do what you can to get the vanilla sugar, and if you can’t find any simple put an opened vanilla bean pod into some golden caster or icing sugar and seal it in a glass jar.  The mellow sweetness of the vanilla is very important to the overall success of this cocktail!

Bloody Elderberry Cocktail
Bloody Elderberry Cocktail

Ingredients:

  • 1 Martini Glass
  • 1 super ripe and sweet blood orange, juice of
  • 35ml of excellent quality vodka (we are using Irish measures here – don’t be afraid!)
  • 15ml of Elderberry Syrup (buy it here)
  • dusting of vanilla sugar

Method:

  • Squeeze all the juice from the  blood orange into a cocktail shaker
  • Using the discarded orange skin, coat the rim of the glass with the remnants of the blood orange juice
  • On a plate, pour out a little of the vanilla sugar and generously coat the rim of the cocktail glass (the orange juice helping to keep it in place)
  • To the cocktail sugar add the vodka and Elderberry Syrup.
  • Add a handful of ice cubes, put the lid on and shake furiously until all well combined.
  • Pour into the glass, and add a garnish of orange peel.
  • Sip, do your happy dance and repeat…

ENJOY….!

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