Upside-down Blood Orange and Turmeric Cake – Tess Robinson and Byron Smith

Serves 6–8

Cutting into a blood orange is like opening a present. The outside is unassuming, but the inside is boldly beautiful. We decided to make this an upside-down cake to show off the beauty of the blood oranges and not hide them inside the cake. Turmeric is super easy to grow and adds warmth to winter meals, both savoury and sweet.

  • 2 large oranges
  • 1 heaped tablespoon peeled and finely grated fresh turmeric
  • 6 eggs
  • 1 cup (220 g / 73/4 oz) caster (superfine) sugar
  • 2 cups 9200 g /7 oz)) almond meal
  • 1 teaspoon baking powder

For the blood oranges

    • 1 cup (250 ml / 9 fl oz) water
    • 2 cups (440 g / 151/2 oz) caster (superfine) sugar
    • 2-3 blood oranges, thinly sliced on a mandoline
    • 2 vanilla beans

Boil both of the large oranges as per step 1 of the miso, orange and tahini sauce recipe on page 219.

Chop the cooled oranges into wedges and remove any pips. Place the oranges and turmeric into a food processor and blend until the mixture is pulpy.

Now prepare the blood oranges.

In a medium frying pan, bring the water and sugar to a simmer over low heat, stirring until the sugar has dissolved. Add the blood orange slices and vanilla beans. Simmer for 25–35 minutes. Remove the blood orange slices from the frying pan and set them aside to cool.

Preheat the oven to 180°C (350°F). Line a 22-cm(8½-in) diameter round cake tin with baking paper.

Place the blood orange slices into the base of the cake tin, slightly overlapping each other. Work outwards from the centre.

Whisk the eggs and caster sugar together until the mixture is light and fluffy. Add in the orange pulp, almond meal and baking powder. Stir gently until the mixture is combined.

Pour the mixture into the cake tin and place it into the oven. Bake the cake for about 1 hour or until the cake is golden and a skewer comes out clean when inserted into the middle.

Transfer the cake to a wire rack and allow it to cool in the tin. When the cake has cooled, carefully remove it from the tin and gently peel off the baking paper.

Brush the blood orange-covered top with any remaining syrup. Serve the cake with ice-cream or thick Greek-style yoghurt.

Remember to add some rosemary sprigs to the frying pan to infuse the syrup with an earthier flavour. The rosemary pairs so well with the blood oranges!

Images and recipes from Slow Down and Grow Something by Byron Smith and Tess Robinson, Murdoch Books, RRP $39.99

Slow Down and Grow Something – Byron Smith and Tess Robinson

Cultivate Cook Share – these are the philosophies within the pages of Slow Down and Grow Something.

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