Blood Orange Caramel Cake

Preparation

Preheat the oven to 350ºF (176ºC). Spray a 9-inch springform pan with cooking spray.

For the blood orange layer, melt the butter and brown sugar. Spread over the bottom of a springform pan.

Zest the blood orange and reserve the zest for the cake. Cut off the top and bottom of the orange. With a small knife, cut the zest from the orange as best you can without gouging the orange flesh. Cut orange into slices and place over brown sugar mixture in springform pan.

For the cake, sift the flour, baking powder, baking soda and salt. Put aside.

Butter cream and sugars. Add the eggs, followed by the zest and vanilla. Add flour mixture and hot water alternately.

Pour the batter over the blood oranges and put in the oven. Set the timer for 30 minutes. (You’ll bake for 30 minutes, glaze, and then bake another 25-30 minutes.)

To make the frosting, melt the cream, brown sugar and butter over medium heat until combined.

After 30 minutes of baking, remove the cake tin from the oven. Brush half of the frosting over the top of the cake, then bake for another 25 to 30 minutes. (Reserve the remaining frosting to brush the cake when it comes out of the oven.)

Once fully baked, let cool in pan for 30 minutes. Remove sides of springform pan and invert cake onto cake plate. Carefully peel off the base; If you have trouble removing the cake without touching the orange slices, use a torch to loosen the bottom of the cake pan.

Finally, coat the top of the cake with the remaining frosting. Now cut yourself a slice and take a bite, you deserve it. It was hard. Enjoy!