A turmeric cake may sound strange but trust me this is an amazing combination that is moist and sweet and is as beautiful as it is delicious.
1 tablespoon unsalted butter, softened
2 to 3 blood oranges – sliced thin and rind removed * see note
¼ cup milk or half and half
2 teaspoons turmeric powder
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon sea salt
4 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup unsalted butter, melted or ½ cup unsalted butter and ½ cup Blood Orange Extra Virgin Olive Oil
Preheat the oven to 350 Ã¢â€žâ€° and place oven rack in the center. Generously coat the bottom and sides of a 9-inch cake pan with softened butter, dust with sugar and set aside.
Place sliced blood oranges* on the bottom of the prepared cake pan, covering as much of the space as possible and making sure the edges of the orange slices are touching each other. Set aside.
In a glass measuring cup add turmeric powder and slowly add milk to combine, whisking all the while. Microwave for 20 to 30 seconds to warm milk or place in a small saucepan over medium heat and bring to a simmer whisking well to combine. Remove from the heat and set aside.
In a large mixing bowl, combine the flour with the baking powder, cardamom and salt. Set aside.
In a medium-sized mixing bowl, whisk the eggs with the sugar and vanilla.
Make a well in the center of the dry ingredients and pour in the egg mixture first and then the turmeric milk. Once it's blended in, fold in the melted butter or melted butter/ olive oil mix. Continue to fold the batter until it's smooth.
Pour the batter into the prepared cake pan with the blood oranges and place it on a baking sheet, and then into the preheated oven. Bake until it's golden and set, about 30 – 35 minutes.
Let the cake cool in the pan for at least 10 minutes, and then invert it onto a cake plate or platter. Allow to cool completely as the cake is best served at room temperature.
On a clean, dry surface, use a paring knife to cut about 1/2-inch off the top and bottom of each blood orange. Then to remove the skin, set them down on one of their flat surfaces and use the knife, moving downwards, just inside the skin, cutting only slightly into the flesh. Now, cutting horizontally into the blood oranges, create round slices that are about 1/4-inch thick. If you have a tomato knife this works well.