Upside down blood orange cake

Method

Once of the best things about this cake is that it keeps for a couple of days covered in the fridge so if you have any left you can have it the next day with a cup of tea or coffee.

Preheat the oven to 170°C.

Line a loose bottomed 20cm springform cake tin with baking parchment and grease lightly with the vegan butter. Sprinkle the bottom with 25g of caster sugar.

Lay the blood orange slices on the bottom of the tin without overlapping. Cut slices in half to fill any gaps.

To make the cake, mix the dry ingredients in a large bowl. Mix the wet ingredients in a jug and then add to the dry ingredients. Mix well to combine. Pour over the orange slices and bake for 40-45 minutes or until a skewer comes out clean when inserted.

Cool for 30 minutes in the tin and then invert onto a serving plate before sprinkling over the pistachio nuts.

Ingredients

200g plain flour

100g ground almonds

150g golden caster sugar

2 teaspoons baking powder

125ml soya milk

125ml vegetable oil

The zest and juice of 3 blood oranges

Topping:

3-4 blood oranges, peeled and thickly sliced

25g golden caster sugar

A little softened vegan butter for greasing the tin.

50g chopped pistachios for garnishing the finished cake

Serves: serves 8

Dietaries: VEG

Method

Once of the best things about this cake is that it keeps for a couple of days covered in the fridge so if you have any left you can have it the next day with a cup of tea or coffee.

Preheat the oven to 170°C.

Line a loose bottomed 20cm springform cake tin with baking parchment and grease lightly with the vegan butter. Sprinkle the bottom with 25g of caster sugar.

Lay the blood orange slices on the bottom of the tin without overlapping. Cut slices in half to fill any gaps.

To make the cake, mix the dry ingredients in a large bowl. Mix the wet ingredients in a jug and then add to the dry ingredients. Mix well to combine. Pour over the orange slices and bake for 40-45 minutes or until a skewer comes out clean when inserted.

Cool for 30 minutes in the tin and then invert onto a serving plate before sprinkling over the pistachio nuts.

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