Blood Orange & Pistachio Upside Down Cake
2 - 3 Oranges (blood oranges if they're in season)
225g caster sugar
250g soft butter
225g self raising flour
80g ground almonds
1tsp baking powder
Pinch of salt
Cream together the butter and sugar, then add eggs one at a time.
Add the flour, baking powder, ground almonds and salt and mix well.
Peel your oranges from top to bottom using a sharp knife and following the shape of your orange, be sure to cut away any white pith. Cut into 1/2 cm slices across the round of the orange (so that you see the pattern of the segments). Grease a round cake tin and layer your orange rounds on the base of the tin so that they overlap, you want a decent thickness.
Pour over the cake batter and bake in a 180 degree oven for 50-55 mins (or until a skewer comes out clean)
Allow to cool for 5 mins before turning out onto a plate.
Top with toasted and lightly crushed pistachios.
Serve with orange blossom yoghurt (add a few teaspoons of organ blossom to your natural yoghurt)