Blood Oranges

Blood orange season! This breathtaking citrus fruit – first cultivated in Italy – has circled the world, and today comes in three main varietals: the Moro, the Sanguinelli, and the Tarocco. Rancho Vista Del Mundo at the farmers market has some gorgeous and super tasty ones right now. The natural color mutation comes from the presence of anthocyanins, a polyphenol that is uncommon in other citrus fruits. The flesh gets its deep red color by being exposed to low temperatures during the night. Not only is the flesh a deep red color, but the flavor is reminiscent of raspberry with the citrus notes. Just like all other citrus, the vitamin C content in blood oranges helps our immune system, aids the body in the healing process, supports healthy blood vessels and muscles, and improves iron absorption. The polyphenol anthocyanin is known for its anti-cancer properties, helping to reduce free radical damage. Blood oranges are also rich in flavonoids, the compound that produces such a deep flavor in these fruits. This compound has been shown to reduce the risk of strokes, especially ischemic strokes in women. The fiber content of blood oranges is also noteworthy. Containing both soluble and insoluble fiber, both types aid our digestive system and help reduce cholesterol levels. Used in both sweet and savory dishes, I thought we would bake with blood oranges today. 

Blood Orange Upside-Down Cake 

Yield: 12 Servings

4 blood oranges 
2 tablespoons Miyoko’s butter 
2 tablespoons coconut sugar 

Cake Batter

2 cups all-purpose flour 
¾ cup coconut or raw granulated sugar 
½ cup almond flour 
2 teaspoons baking powder 
1/8 teaspoon kosher salt 
2 tablespoons blood orange zest 
½ cup blood orange juice 
½ cup oat milk 
½ cup olive or avocado oil 

Directions:

1. Preheat oven to 350 degrees. Line an 8-inch round cake tin with parchment paper and set aside. 

2. Zest the blood oranges before you begin making the topping, set aside 2 tablespoons of zest. 

3. To make the topping, slice the ends off each blood orange and carefully remove the rind of each orange, making sure to take off most of the white part. Using a sharp knife, carefully slice the peeled oranges about ¼ inch thick. Reserve ½ cup of the juice from peeling the oranges and slicing them. If you don’t have enough, juice the ends of the oranges. 

4. Grease the lined cake tin with the Miyoko’s butter and sprinkle with the coconut sugar, making sure it’s evenly coated. Arrange the orange slices on the bottom in a concentric circle; set aside. 

5. In a large bowl, combine the flour, sugar, almond flour, baking powder and salt. 

6. In a medium bowl, whisk together the zest, juice, oat milk, and oil.

7. Add the wet ingredients into the dry and whisk until combined and there are no remaining lumps. 

8. Pour the batter over the blood oranges. 

9. Transfer the cake to the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. 

10. Allow the cake to cool for 20 minutes. Once cool enough to touch, invert the cake onto a platter and serve warm.