Everyone needs a treat - Blood Orange and Almond Upside Down Cake

It’s Fitness Friday and time to check in. Results from my muscle building program are going more slowly than I would like. The past few weeks have been extremely busy juggling work, school, and other bumps in the road of life. I am disappointed but not surprised; therefore, I have decided to proceed with the program for another 6 weeks. More determined than ever, I have purchased serving size plastic-ware (BPA free) in order to better control my eating – missing meals is not good when trying to build muscle!

On a lighter note – I have recently discovered a website that I absolutely love and want to share with you – Eating Rules. During the month of October, they ran a challenge of giving up processed foods for the whole month. Each day offered a post to inform and motivate you through the challenge. It isn’t too late – be sure to check it out!

I just found this recipe on their website and plan on trying this over the upcoming holidays!

Blood Orange and Almond Upside-down Cake

Author: JJ from 84th & 3^rd Serves: 12This cake has a few steps to it but the result is well worth the effort! You can certainly make it with traditional oranges if you prefer but when blood oranges are in season they make for a lovely color contrast on top of the cake. If you can’t find Apple Juice Concentrate, feel free to substitute honey, agave, or maple syrup.

Ingredients

◦1 cup Almond Meal/Ground Almonds + 1 Tbsp. extra

◦1 cup Organic Whole Wheat Flour

◦2 tsp. Baking Powder

◦1/2 tsp. Baking Soda

◦1/4 tsp. Sea Salt

◦1/4 tsp. Ground Cloves

◦4 Eggs

◦1/3 cup Apple Juice Concentrate + 1 Tbsp. extra

◦3 Tbsp. Grape seed or Nut Oil + 1 tsp. extra

◦1 slightly heaped cup Orange Puree (approx. 3 organic Blood Oranges)

◦2 Organic Blood Oranges, scrubbed and sliced thinly

Instructions

1. Place 3 oranges into a saucepan and cover with cold filtered water — the oranges will float, it’s okay. Place a lid on the pan, bring to a boil and simmer gently for 45 minutes. Drain, rinse once with cold water, fill pan again, return to a boil and simmer for a further 30 minutes.

2. Drain, rinse with cold water again and set aside to cool slightly. Don’t skimp on the simmering time — this process softens the peel and removes the bitterness! When cooled slightly cut oranges into quarters, remove any pips (seeds) and blend the flesh, including peel, until smooth. A handheld immersion-blender is brilliant for this. Set purée aside.

3. Pre-heat oven to 350 F / 180 C. Grease the base and sides of tall 8 inch cake pan or 8 inch spring form pan with a bit of oil. Line base with a round of parchment paper and tap the extra tablespoon of almond meal around the pan so it sticks to the greased sides. Drizzle the extra tablespoon of apple juice concentrate on the parchment covered base of the pan, followed by the extra teaspoon of grape seed oil. Layer the thinly sliced orange around the pan starting from the center and overlapping each slice slightly with the next.

4. Sift together dry ingredients in a medium bowl. In a large bowl beat eggs with an electric beater for 4 minutes until thick and creamy. Slowly drizzle in the apple juice concentrate and continue to beat for another minute. Beat in oil and orange purée.

5. Gently fold dry ingredients into the egg/orange mixture and pour on top of the orange slices in the prepared pan, smooth top. Bake for approximately 40 minutes until the top of the cake is golden and a toothpick inserted into the center comes out clean.

6. Cool cake in pan for 5 minutes then run a knife around the edge to loosen. Turn out on to a platter; remove parchment paper and leave to cool completely. Serve with thick Greek yogurt and a cup of tea.

Notes

Unprocessed Note: There has been some discussion here about baking soda and baking powder, as both are made chemically but have been around for well over a century. I would recommend at least finding an aluminum free baking powder or just making your own with baking soda and a bit of cream of tartar.