Use any orange or tangerine in season. Makes a refreshing light cake needing only a small dollop of cream.
4 blood oranges – 2 juiced and 2 sliced
½ cup evaporated cane sugar
1 cup unbleached wheat flour
1 ½ cups ground walnuts
1 Tab. baking powder
¼ tsp sea salt
4 eggs, beaten
1 tsp. vanilla extract
½ cup fresh squeezed orange juice
1 Tab. orange zest
½ cup melted butter, or walnut oil
1 cup evaporated cane sugar
1. Preheat oven to 350 degrees. Butter the bottom of a round cake pan, lay very thinly sliced oranges on the bottom. Sprinkle cane sugar over oranges. Prepare cake batter.
2. In a medium bowl combine all dry ingredients and mix thoroughly.
3. In another bowl, combine together beaten eggs, vanilla, orange juice, orange zest and melted butter or walnut oil. Gradually add sugar, beating until incorporated. Slowly add flour mixture a little at a time into this mixture and mix with an electric mixer until well combined. Pour batter over top of oranges in baking pan.
4. Bake for 45 to 50 minutes or until golden brown. The cake will pull away slightly from the pan. Cool in for 10 minutes. Run a knife around edge to loosen. Place a large plate over the skillet and invert. Serve with whipped cream or vanilla ice cream.