This cake looks impressive, even though it is super easy to make! With the vibrant colour of the blood oranges and the fluffy, moist vanilla cake, you will wow all your friends and family! It is a perfect Christmas dessert, but is still great any time of year.
Topping 3tbsp diary free butter, melted (I use Nuttelex)
1/2c soft brown sugar
5 medium blood oranges, approx.
Cake 1 1/2c plain flour
1c white sugar
1/2tsp baking soda
1c icy cold water
1/2c oil (I use olive oil)
2tsp vanilla essence
1tbsp lemon juice
1 1/2tsp finely grated zest of blood oranges
Preheat oven to 180C
Pour melted butter over base of cake tin and sprinkle brown sugar evenly. Place tin into preheating oven for 5 minutes until the sugar has moistened and spread evenly over the bottom.
Meanwhile, use a sharp knife to slice the top and bottom from the blood oranges. Slice along one side, following the curve remove the peel and white pith. Cut peeled oranges cross-wise so they are circular.
Lay the orange rounds over the buttery sugar in a single layer. Use the bigger circles on the outer edges and the smaller ones in the middle. Set aside.
In a bowl, sift together flour, sugar, baking soda and salt until very airy.
In a smaller bowl combine water, oil, and vanilla. Add liquid mixture to dry ingredients (minus lemon juice) and combine. Add in lemon juice and zest and stir quickly.
Pour cake batter over the top of already prepared oranges and spread it evenly across.
Bake the cake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes. If the cake cools for too long, the orange juice may stick to the pan which can be fixed by placing it back in a hot oven for 5 minutes to remelt it.
Loosen the edges with a thin knife and lay a plate over the top. Hold the plate and tin and flip (make sure you wear oven mitts as the tin will still be hot). Tap the plate on the counter a few times to loosen the cake and remove the tin.
Allow to cool to room temperature for approx. 1 hour. It is best to use a serrated knife when serving to gently saw through the orange slices. Serve with coconut cream or soy cream.