Upside down blood orange and almond cake_Recipe by Toklas Restaurant
This recipe was part of the annual citrus menu that Toklas restaurant in London dedicates each year to our citrus fruits. Head chef Chris Shaw kindly shared his delicious recipe for the Blood Orange and Almond Invert Tart with us.
Ingredients
6 blood oranges
For the frangipane:
150 g ground almonds
120 g whole almonds with peel
270 g sugar
270 g butter
3 eggs
125 g flour
Method
- Using a food processor, grind the almonds in their skins to a coarse powder and set aside.
- Beat the butter and sugar in the food processor and, once creamy, add the eggs one at a time so as not to beat the mixture.
- When everything is well mixed, remove from the food processor and transfer to a large bowl. Stir in the flour and the two types of ground almonds.
- Line a 20 cm circular cake tin with a piece of greaseproof paper on the bottom (not the sides), you can grease the sides with a little oil or butter.
- Slice 4 of the blood oranges as thinly as you can, ideally with a mandolin, and place them in the bottom of the tin.
- Preheat the oven to 150°C.
- Spread the frangipane over the oranges using a palette knife to spread it evenly. I don’t cool the frangipane after making it so that it is nice and pliable and easy to work with.
- Bake for 40-45 minutes, check by inserting a knife or cake tester into the centre of the cake, it should come out almost clean.
- Cool the cake in the tin.
- To make a glaze for the top, juice 2 of the remaining blood oranges and combine with 15g sugar. Put the cake on a plate and, using a pastry brush, brush the glaze over the top to make the cake shiny.
