Upside-Down Blood Orange Cake

Serves 8

2/3 blood oranges sliced

50g caster sugar

2 tablespoons water

110g Kerrygold butter

200g Gem caster sugar

3 medium Butlers Organic eggs

170g Odlums self raising flour

1 teaspoon baking powder

120ml buttermilk

Preheat your oven to 180C/ 160C fan.

Carefully slice the blood oranges as thin as possible.

Line the base of a 9” round loose bottom cake tin with parchment and grease and dust the sides only.

Heat the water and sugar and pour this syrup into the base of the tin and arrange the blood orange slices on top, overlapping them to cover the entire base.
In a mixing bowl, cream the butter & sugar until light and creamy.

Gradually add the eggs, one at a time until incorporated and smooth.

Sieve the flour and baking powder into this mix and combine.

Finally add the buttermilk and stir until combined.

Pour this batter into the prepared tin and place in the center of your oven for 40 minutes.

The cake should be golden brown on top and if you insert a knife, it should come out clean.

Once baked, carefully run a small knife around the edge of the tin to free up any area that may have stuck to the tin.

Leave to rest in the tin for 5 minutes and carefully turn the loaf out onto your serving dish.

Serve with a side of unsweetened cream!

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