Orange Blossom Citrus Cake

Ingredientai

2 medium Valencia oranges

1 large Meyer lemon

2 teaspoons orange blossom water

1 teaspoon vanilla extract

5 large organic eggs

¾ cup (150 g) granulated sugar

2⅓ cups (268 g) finely ground almond meal

1 teaspoon baking powder

¼ teaspoon kosher salt

For the caramelized citrus upside-down topping:

¾ cup (165 g) firmly packed light brown sugar

3 tablespoons unsalted butter, melted

2 small pink or Meyer lemons, halved lengthwise and sliced into half-moons as thinly as possible

2 small tangerines or blood oranges, halved lengthwise and sliced into half-moons as thinly as possible

Nurodymai

1. Scrub 2 Valencia oranges and 1 Meyer lemon and remove the stem ends of each. Boil in a medium pot of water for 30 to 45 minutes until easy to pierce with a fork. Add more water as the levels get low (the citrus will be bobbing in the water, not completely submerged).

Preheat the oven to 400°F (204°C). Grease an 8-inch (20 cm) round cake pan.

2. Transfer the whole citrus to a blender with the vanilla and the orange blossom water. Purée until smooth (you should end up with about 1½ cups/375 g fruit purée). Allow to cool slightly, then add the eggs and granulated sugar and quickly blend on low speed until just combined.

3. In a separate bowl, combine the almond meal, baking powder, and salt. Whisk to incorporate. Slowly add the wet ingredients to the dry ingredients one-quarter at a time, folding to incorporate. Continue folding until the batter is smooth.

Make the topping

4. In a small bowl, mix together the brown sugar and the melted butter until fully incorporated into a paste.

Scatter the mixture into the bottom of the prepared cake pan and press together using your fingers or a rubber spatula to form an even layer. Lay the sliced citrus in an overlapping fish-scale pattern on top of the sugar.

5. Pour the fruit batter over the top of the sugar and sliced citrus and settle it by tapping the side of the pan several times to eliminate air pockets.

6. Bake for 10 minutes on the center rack. Drop the temperature to 375ºF (190°C) and continue to bake for an additional 45 minutes. The cake should be dark brown in color. While still warm, run a knife along the perimeter of the pan and place a serving plate on top of the cake. Invert the pan so the cake falls to the plate.

Remove the pan. Allow the cake to cool for another 15 minutes before serving. If you have a baker's torch, you can use that to give the fruit topping some extra color in the center.

Pastabos

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Butter leaks out of bottom, be careful