The cake is from Claire Saffitz and her fabulous cookbook, “Dessert Person”. It’s a lovely cake with lots of flavor, perfect for tea or dessert.

Recipe by Catherine Pla, adapted from Claire Saffitz

Yield: Serves 8-10

4 blood oranges
1 1⁄3 c granulated sugar, divided
2 c cake flour, or all-purpose
2 t baking powder
1⁄2 t kosher salt
3 T Grand Marnier or Cointreau
1 T orange zest
1 t orange blossom water or vanilla extract
3 eggs, at room temperature
1 1⁄4 c extra-virgin olive oil

Preheat oven to 400 degrees. Coat the bottom and sides of a 9” or 10” springform pan with olive oil. Line the bottom of the pan with a round of parchment and coat parchment with oil.

Prepare the oranges by slicing them as thinly as possible. Place an orange on its side on the cutting board with the stem end at left. Cut off the stem end to expose a round of fruit, then begin thinly slicing rounds no thicker than 1⁄8” thick. Reserve ends for juice. Continue slicing oranges until you have 25-30 nice rounds. Squeeze the juice from the reserved ends into a medium bowl until you have 2 tablespoons. Add 1⁄3 cup sugar to the juice and whisk until smooth. Pour into the bottom of the prepared pan and tilt to spread across the parchment. Arrange orange slices in an overlapping pattern all across the bottom of the pan. Set aside.

Combine flour, baking powder, and salt in a small bowl.

Mix together the Grand Marnier, zest, and orange flower water (or vanilla) in a small bowl and set aside.

Combine eggs and remaining cup of sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium high speed 5 minutes until mixture is pale and thick. With mixer on high, gradually stream in the oil and beat until fully incorporated. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the Grand Marnier mixture, beginning and ending with the dry ingredients. Scrape down the bowl with a spatula to ensure all ingredients are well mixed.

Pour the batter carefully over the orange slices in the pan. Transfer to the oven and immediately drop the temperature to 350 degrees. Bake for 45-55 minutes, until a skewer inserted into the middle comes out clean. Let the cake cool 15 minutes, then run a thin knife around the outside of the cake, and invert the cake onto a wire rack to cool. Remove parchment round. For best flavor and texture, wrap the cake in plastic and let sit at room temperature for at least a day before serving.

Blood Orange Olive Oil Upside-Down Cake