Blood orange upside-down corn cake (or Broa liquida de laranja in Portuguese) is a very moist cake, rather like a pudding. It’s perfect with coffee or tea, and a slice for breakfast is a must. This cake is simple to make. It’s elegant, beautiful and delicious.
1 cup fine corn meal
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 sticks + 4 tbsp butter
1/2 cup brown sugar
1 cup sugar
2 blood oranges (or any other sour orange)
3/4 cup of milk
1/2 cup sour cream (or plain yogurt)
1/2 tsp orange oil extract (or 2 tsp vanilla extract)
1. Preheat oven to 350 F and grease well a 9-inch spring form cake pan (or round cake pan) with 1 tbsp of butter. (If using a round cake pan, line with parchment paper and grease the paper, leaving a 1-inch margin to ease removal.)
2 . In a bowl, mix flour, corn meal, salt and the zest of the two oranges.
3. Remove the white rind of the oranges and slice them thin.
4. In a pot over low heat, melt 3 tbsps butter with brown sugar and juice of 1/2 a lemon. Once fully melted, spread on the bottom of the prepared pan and arrange the orange slices on top.
5. Beat ingredients in a food processor in the following order:
a) 2 sticks of butter + sugar
b) eggs one at a time
c) milk + sour cream (or yogurt) + juice of 1/2 a lemon — until smooth
d) flour mixture
e) orange oil (or vanilla)
f) baking powder
6. Pour cake batter over oranges.
7. Bake for 50 minutes.
8. Let cake rest for 10 minutes.
9. Flip cake on to a cake plate and remove the mold or pan. (If using round pan, pull cake out by the paper, flip onto plate, and gently remove the paper.)
10. Serve with a cup of coffee or tea.