Serve 8
100g unsalted butter at room temperature, plus extra for the pan
3 tablespoon (24g) Demerara sugar
50ml (3 tablespoon + 1 teaspoon) greek yogurt
2 Blood oranges, washed, cut thinly and deseeds
2 eggs
2/3 cup (90g) raw cane sugar
1 teaspoon (5ml) vanilla bean paste
1 cup (130g) all-purpose flour
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
Zest from 1 Blood orange
DIRECTIONS
Place the rack in the center of
the oven and preheat to 350 F (175ºC). Wash and slice 2 blood oranges thinly. Remove any seeds. Set aside
Set up the spring form pan.
Generously, butter a 23-24 cm (9-9.5-inch) springform pan.
Sprinkle the Demerara sugar all over the pan.
Put the orange slices at the bottom of the pan in one single layer.
Melt the butter in a saucepan over the heat or in a microwave for a few seconds. Combine the melted butter and Greek yogurt. Let to cool.
In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.
In a large bowl, with an electric mixer whisk the sugar, vanilla bean paste and blood orange zest, until combined.
Reduce speed to low, stir in the flour mixture until incorporated. I recommend you not to over mix in order to have good result.
Finally, turn the electric mixer off, add the Greek yogurt mixture over the batter and fold with a rubber spatula until just combined.
Pour batter into the prepare pan and smooth the top.
You can serve it warm or cool. For a delicious treat you can serve it with and vanilla ice cream ball.
Enjoy!!
