Blood Orange and Lemon Cake

“If blood oranges are in season, they go in EVERY dessert.”
Edacious One

Serves 2. For 4 days. A slice a day.

1 8.5 inch springform cake tin (this is a tall-ish cake so make sure the cake tin is at least 7cm/ 2.75 inch deep
Flat bottom fry pan/ non stick pan
Spatula

Preheat oven to 170C/ 340F
Place a sheet of baking paper over the base of the pan and place the ring of the cake tin over the baking paper and latch the clip.
Thinly slice the blood oranges to 3-4mm thickness
Place 125g sugar and 3/4 cup of water in the fry pan and mix together
Add blood oranges and arrange in a single layer
Cook blood oranges for 25 mins, turning every 10 mins, on low heat until rind is soft and liquid has mostly evaporated. Add more water 1/4 cup at a time if liquid dries up.
Lay blood orange slices on the bottom of the springform pan
Mix the flour, baking soda, baking powder, lemon zest, sugar and salt in a mixing bowl
Mix the butter, eggs and creme fraiche/ yoghurt and lemon juice until well combined
Gently fold in dry ingredients using a spatula until evenly mixed. Do not over mix!
Pour batter into cake tin and bake on middle rack of oven for 60mins or until a skewer inserted into the center of the cake comes out clean
Remove from oven and let cool for 1 hour
Release the cake tin spring and flip the cake onto a serving platter and gently remove cake tin base and baking paper