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

4 eggs

150g yoghurt

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)



clare lattin