Upside Down Blood Orange Olive Oil Cake

This is a wonderful cake to make in the winter when blood oranges are at their peak. The addition of the coarse corn meal gives it a wonderful texture and flavor.

Ingredients:

1 1/4 cups all purpose flour

1/2 cup cornmeal (coarse)

3/4 cup fine granulated sugar (caster)

3 - 4 blood oranges

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3 eggs

1/2 plain yogurt

1/2 cup olive oil

1/3 cup brown sugar

1 tbsp water

Set your oven for 350F.

Zest one orange and mix with the sugar. Peel remaining oranges and slice thinly into medallions. Carefully remove the rind with a knife, removing as much of the pith as possible without breaking the circular forms.

Add the yogurt to the sugar and whisk together. Add in the eggs and olive oil and continue to mix together. Add in all of the dry ingredients one by one and continue mixing.

Line a circular baking pan with a sheet of parchment paper. Combine the brown sugar and water, and pour over the parchment paper, and spread it around evenly so it covers the bottom of the pan. Carefully arrange the orange medallions so they fill the entire surface of the bottom of the pan. Cut smaller wedges to fill the gaps between the circles. Pour the batter to cover the oranges.

Bake for 30-35 minutes until done. Allow to cool before serving.