This jewel tone indulgence is as delightful to the eyes as it is to the lips! The exquisite tang of the blood orange is captured in the vibrant layer of caramelized citrus that is perfectly balanced with a luscious Greek yogurt butter cake. Don’t hesitate to add this stunning yet simple decadence to your dessert menu.
To preheat the oven, touch Convection Bake four times until 350°F is displayed in the window.
Grease an 8” round cake pan with butter. Cut the peels off 2 blood oranges and slice into rounds. Ensure to remove any seeds or remaining peel or inner pith. Place a layer of orange slices in the bottom of the cake pan. You may also cut slices into half-moons to fit the pan edges.
For caramel sauce, add sugar with 6 tbsp of water in a medium saucepan. Heat on stove top over medium high heat. Mix occasionally using a wooden spoon, letting the dissolved sugar come to a boil. Let boil for about 10 minutes, swirling the pan occasionally, until the mixture reaches a medium amber colour. Remove from heat and mix in butter and salt. Gently pour caramel sauce over oranges and set aside to rest and cool.
Using a hand mixer on medium speed, mix butter and sugar until light and fluffy. Add eggs, one at a time, then vanilla extract.
In a separate bowl, mix flour, baking soda, baking powder and salt. In a third small bowl mix Greek yogurt with juice and zests.
Set hand mixer on low, then alternately mix dry and wet ingredients into the butter mixture. Mix for one more minute, until batter is smooth. Gently pour batter over caramel and oranges, spreading with a spatula.
Place in oven and set timer for 50-55 minutes.
Remove from oven and let set and cool for 10 minutes. Invert cake pan on plate and tap the bottom of the pan to help release the cake. Serve warm with a dollop of spiced whipped cream and garnish with sliced blood oranges.
Tip: Blood oranges are typically available during the holidays, but feel free to enjoy this delectable treat any time of the year using navel oranges!