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Prep time
30 minutes
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Cook time
50 minutes
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Makes
1 cake
Author Notes
This cake is so summer-y it makes me want to go on vacation. This fluffy cake topped with caramelized blood orange is a great way to celebrate summer! —Melissa Huang
Ingredients
- for the topping:
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2
blood oranges
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1
medium orange
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2 tablespoons
granulated sugar
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2 tablespoons
neutral oil
- for the cake batter:
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9
pitted Medjool dates
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3/4 cup
non dairy milk
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1 cup
oat flour
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2 teaspoons
baking powder
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1 teaspoon
vanilla extract
Directions
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Preheat oven to 350 F. Grease a 8 inch square or round pan with oil. Then line with parchment paper.
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Pour a little bit of oil onto the parchment paper. Spread it evenly and then sprinkle an even layer of sugar.
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Cut the peel off of the oranges and slice them against the segments. They should be around 1/2 a centimeter thick. Arrange them in the pan (on top of the sugar) to cover all the space. Overlap and cut pieces as needed.
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In a large bowl, combine all the ingredients for the cake. Mix just to combine, do not over-mix!
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Pour the batter on top of the arranged oranges and level it out. Create a shallow dip in the center so that when it's finished baking, the top is level to flip over.
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Bake for 50-55 minutes or until golden brown and a toothpick inserted comes out completely clean. If you want to eat it warm, run a knife around the edges and flip the cake out on to a plate. Otherwise, let the cake cool completely and then flip it out.
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