You guys, I have a problem. I can’t stop buying blood oranges.
I heard there was a shortage on them this season and somehow it’s transferred to my brain that every time I’m at the store and I see them I must buy more. It doesn’t matter if I already have some at home, more just seem to “accidentally” fall into my shopping cart.
Can you blame me? These jeweled tone beauties stick around for only so long each winter and I’m going to take every opportunity to fill my home with them! The thing is, you can only make so many cocktails with blood oranges (or can you? I think that matter is up for debate).
Clearly the next logical step is to make a cake!
Now about this enjoying cake in January business. Sure some of you might be on a healthy eating track right now, I totally get that I’m trying to do it myself. The jeans are fitting a little too tightly after the holiday season. However we can’t deny ourselves little indulgences every now and then.
Which is exactly how I view this upside down cake, as a little indulgence. It’s by no means, healthy. I will not make that claim, as it still has enough butter and sugar in it just like any other cake I’d make. However a few swaps in the dry ingredients department makes it a little more wholesome.
I went ahead and made this cake with mostly Bob’s Red Meal Almond Flour. I always have bags of it laying around for macaron making and thought it would be a lovely addition to this cake. Using almond flour gives the cake a light and moist texture with a fine crumb. The flour is finely ground but it still gives off that coarsely ground, nutty texture in the cake.
There’s fruit and there’s a healthy nut involved, so I really see no reason not to enjoy this cake.
Oh right and blood orange season is fleeting away! Plus I know there’s a friend or family member celebration a birthday sometime soon (although there’s no judging if you make it for yourself).
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This post is sponsored on behalf of Bob’s Red Mill. As always all opinions are my own and thanks for supporting brands that I work with.