Blood Orange and Olive Oil Upside Down Cake #CakeSliceBakers
New year, new book! This year, the Cake Slice Bakers are baking from The New Way to Cake by Benjamina Ebuehi, a quarter finalist from the Great British Baking Show. For my first bake from this cake, I chose the Blood Orange and Olive Oil Upside Down Cake. I baked this cake twice as I had two issues (one small, one not so small) when I baked it the first time.
The small issue, the oranges I had bought were, in fact, not blood red oranges. Not a deal breaker by any means. Second issue was that the recipe calls for baking the cake in a 9 inch removable bottom cake pan. The closest I had to this was a springform pan, so that is what I used. About 10 minutes into the baking time, I had an oven floor covered in burnt sugar and a kitchen full of smoke.
The cake was still pretty tasty, though it didn't look quite as appetizing, and the oranges were a lot more bitter.
I redid the cake two days later using a regular 9 inch cake pan. I buttered the sides and bottom, and then placed parchment paper on the bottom. I had no problems with sticking. The cake looked more attractive, and the oranges were almost candied in taste and texture.
The thing I appreciated most about this recipe is how easy it was to put together. All of the ingredients were easily available at my corner grocery store. It didn't require a mixer or softened butter. It took about 10 minutes from pulling out the ingredients to placing in the oven.
I did find it took a little less cooking time than was listed in the book, about 25 minutes instead of the 30-35 minutes in the recipe. This is especially noteworthy because generally my oven takes more time not less. I also wish the orange flavor in the cake itself was a little stronger. I think the next time I'll zest both oranges instead of just one. But definitely a winner in my household.
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - and our choices for January 2020 were ~
Blood Orange & Olive Oil Upside Down Cake
Spiced Sweet Potato Loaf with Cream Cheese Frosting
Sticky Ginger Cake with Caramelized White Chocolate Buttercream
The small issue, the oranges I had bought were, in fact, not blood red oranges. Not a deal breaker by any means. Second issue was that the recipe calls for baking the cake in a 9 inch removable bottom cake pan. The closest I had to this was a springform pan, so that is what I used. About 10 minutes into the baking time, I had an oven floor covered in burnt sugar and a kitchen full of smoke.
The cake was still pretty tasty, though it didn't look quite as appetizing, and the oranges were a lot more bitter.
I redid the cake two days later using a regular 9 inch cake pan. I buttered the sides and bottom, and then placed parchment paper on the bottom. I had no problems with sticking. The cake looked more attractive, and the oranges were almost candied in taste and texture.
The thing I appreciated most about this recipe is how easy it was to put together. All of the ingredients were easily available at my corner grocery store. It didn't require a mixer or softened butter. It took about 10 minutes from pulling out the ingredients to placing in the oven.
I did find it took a little less cooking time than was listed in the book, about 25 minutes instead of the 30-35 minutes in the recipe. This is especially noteworthy because generally my oven takes more time not less. I also wish the orange flavor in the cake itself was a little stronger. I think the next time I'll zest both oranges instead of just one. But definitely a winner in my household.
Blood Orange & Olive Oil Upside Down Cake
Spiced Sweet Potato Loaf with Cream Cheese Frosting
Sticky Ginger Cake with Caramelized White Chocolate Buttercream
I couldn't find blood oranges either so used clementines with great results as well.
ReplyDeleteI used a 9" cake pan, too, and it worked fine. I did end up taking the rind and pith off the orange, though, because mine didn't really 'candy' and were bitter. I loved the taste, though.
ReplyDeleteI've had that happen with a springform pan too. So frustrating! You are a trooper to go for it again! Glad it all worked out!
ReplyDeleteHats off to you for making another one! It took a few trips to the store before I found the blood oranges. I really like them but for this cake I should have removed the rind.
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