Pistachio blood orange upside-down cake

Upside-down cake is baked different than usual and inverted after baking. This method let us save the pretty looking whole fruits on the top of the cake. In the recipe below they are blood oranges which are now widely available. Inside the cake along with orange hint we will find big load of pistachios which pair perfectly with citrus fruits. The cake has really nice structure, is not dry and stays fresh for three days at least. And looks beautiful on the table. Enjoy!

 

round spring pan 9 inch

 

 Ingredients:

  • 2 blood oranges
  • 3 tablespoons turbinado sugar

 

  • ½ cup + 1 tablespoon (125 g) butter, softened
  • ¾ cup (150 g) sugar
  • zest of 1 blood orange
  • 3 eggs
  • 1 cup (250 ml) Greek yoghurt (natural)
  • 1 ¼ cups ground pistachios (I used unsalted)
  • 1 cup (160 g) all purpose flour
  • 2 teaspoons baking powder

 

 

Preheat oven to 350°F (180°C). Important: cake should be baked in spring pan (zipped). In the oven orange juice will drip off the pan (place baking sheet on the lower oven shelf) what causes in pretty look and proper structure of the fruits. If the pan would be tight the juice would stay inside and cook fruits which fall apart.  

Grease the pan with butter and line with parchment paper (sides and bottom). Grease again (sides and bottom - over the paper) and sprinkle with turbinado sugar. Slice oranges (in zest) thinly. Place half circles on the side around the perimeter and place half circles on the bottom around the perimeter. Place whole slice in the middle of the bottom. Set aside.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add orange zest, mix together. Add yoghurt and pistachios, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture carefully over oranges. Bake for 1 hour (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 5 minutes.  Then remove cake from the pan and transfer to the cooling rack placing cake upside-down (oranges up). Cool completely. Cooled cake is very easy to be cut (even orange zest part).

 
 

Category: Fruit cakes.

Tags: orange, pistachio.

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