Blood Orange Butter Cake
Nutrition
Ingredients
| 3 | blood oranges, peeled and cut into slices | |
| 2 tablespoons | 30 ml | fresh orange juice |
| 1 1/3 cups | 320 ml | cake flour |
| 3 teaspoons | 15 ml | granulated sugar |
| 1 1/2 teaspoons | 7.5 ml | baking powder |
| 1 pinch | table salt | |
| 1 | egg plus 1 egg yolk, beaten | |
| 1 cup | 240 ml | sugar |
| 1/2 teaspoon | 2.5 ml | ground cloves |
| 1/4 teaspoon | 1.3 ml | ground cardamom |
| 1/4 teaspoon | 1.3 ml | ginger flavoring |
| 1 stick | butter, at room temperature | |
| 1/3 cup | 80 ml | plain 2% yogurt |
| — | nonstick cooking spray |
Instructions
Spritz a baking pan with a nonstick cooking spray. Now, arrange the orange slices at the bottom of your pan. In a mixing bowl, whisk the eggs until they are frothy. Now, add the sugar and mix well. Stir in the butter and mix again. After that, add the yogurt, cloves, cardamom, ginger flavoring, and fresh orange juice. In another mixing bowl, thoroughly combine the flour with baking powder and salt. Slowly and gradually, stir the flour mixture into the wet egg mixture; pour the batter on top of the orange slices. Add 1 cup of water and a metal trivet to the bottom of your Instant Pot. Lower the baking pan onto the trivet. Secure the lid. Choose the "Soup" mode and cook for 40 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully. Place a platter on the cake and invert the baking pan, lifting it to reveal the oranges on top. Bon appétit!