You realize your life is pretty insular when you start hoarding blood oranges because the season’s end is near. Of course I understand there are far more important things to worry about. But let’s not suggest that I actually do something about it (at least not right now).
How’s that saying go? Life is short—well, there you have it, handling serious things –well, sounds serious. And since time has been close to snuffing me out with multiple deadlines lately ,“serious” is going to have to rotate its way between wanderlust for a while until I can recalibrate and find balance.
Let’s just call it a detox of sorts. Although I was quickly informed a juicing detox would be way more beneficial. Okay. But I’m pretty sure coffee doesn’t qualify and quitting my 5-cup-a-day habit is bound to lead to massive migraines, or worst case- (I’ve been told no chance of it happening, but I don’t want to be the first case study to prove my physician wrong) an aneurysm.
See how “serious” sucks when you are not ready for it yet? Along with that “serious” sounds like the kind of time-sucker to take the “wander” out of wanderlust. And what would that leave me with?
Lust—that’s one of seven deadly sins!
That said, for now, I’m going to forget that real life is knocking at the door and begging me to:
1. Gather and organize my receipts for taxes.
2. Get my teeth cleaned.
3. Change the oil in my car.
4. Finish organizing my props into one area so that I’m not checking in the kitchen, garage, under the bed, in closets and popping open car trunks looking for that one piece to complete a shot.
Instead, I’m still trying to figure out how the last of the blood oranges will be enjoyed, and jumping way ahead—what summer traveling will take place.
Upside-Down Blood Oranges
Recipe from the New York Times
- 270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
- 130 grams light brown sugar (about 2/3 cup)
- 2 teaspoons fresh lemon juice
- 2 medium-sized blood oranges
- 122 grams fine cornmeal (about 1 cup)
- 65 grams all-purpose flour (about 1/2 cup)
- 8 grams baking powder (about 1 1/2 teaspoons)
- 2 grams fine sea salt (about 1/2 teaspoon)
- 200 grams granulated sugar (about 1 cup)
- 4 large eggs, at room temperature
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
Hit the jump here to the New York Times for the remainder of the recipe.
Katrina @ Warm Vanilla Sugar says
This is full of an insane amount of goodness. Yum!
Laura (Tutti Dolci) says
Love these cake wedges, the blood oranges make a striking topper!
Shanna@ pineapple and coconut says
AH!!! I just LOVE the colors in these shots. I love all shades of turquoise and the blood oranges really pop against your background. I noticed the other day at whole foods the display of blood oranges is getting smaller and smaller. I may have to go grab some soon before the season is gone! Although I am really looking forward to stone fruit season – bring on the peaches!!
Anna @ Crunchy Creamy Sweet says
I love upside-down cakes! Never made it with oranges – need to fix that. Love the shots!
Thank you, Anna!
Averie @ Averie Cooks says
It’s so pretty and I love the green background and those pretty bright oranges!
Mine are all gone locally. But yes, I’m looking forward to the stone fruits as well. 🙂
Elizabeth @ Confessions of a Baking Queen says
Screw taxes and teeth cleaning! Travel plans for the summer are much more important! 🙂
You’re absolutely right about serious thangs. Sometimes they will just have to wait. Meantime, hoarding citrus fruits seems like a perfectly reasonable pass time to me!
Jackie@ Theseasidebaker says
Gorgeous, as usual!
Stephane in Alaska says
I LOVE upside-down cake. I often make Julia’s recipe with rhubarb. (We have a LOT of rhubarb here in Alaska. Not so many blood oranges.) When they make their brief debut next year, I WILL remember this and make this recipe. Thanks, Naomi!
Regina @ SpecialtyCakeCreations says
Such a color pretty cake! Love it!
Julia | JuliasAlbum.com says
Blood oranges always look so pretty in desserts!
Grubarazzi (@Grubarazzi) says
This is totally my idea of a detox. Gorgeous pics!
Jen @ Savory Simple says
This is such a beautiful cake. I love anything with blood oranges. And I’m really loving that green background!
So darn pretty Naomi!
Kevin (Closet Cooking) says
That cake looks amazing with those blood orange slices!
This looks so great! I love upside down cakes!!
Jenny Flake says
What a looker Naomi 🙂 Gorgeous cake!
Belinda @themoonblushbaker says
Blood oranges are my favorite critus. Thanks for sharing the recipe and providing another fantastic photograph
I love upside down cakes! This one is stunning!
Stephanie @ Girl Versus Dough says
Gorgeous, gorgeous, gorgeous. And YUM.
Rachel @ Baked by Rachel says
Beautiful! And my husband just attempted to give up coffee – he quit quitting so I definitely don’t recommend it if you drink a ton!
Such a beautiful citrus cake ~ blood oranges are so elegant!
Kiran @ KiranTarun.com says
Love blood oranges, and upside down cakes!! Best part is when you get to flip it to reveal a beautifully arranged fruit 🙂
Heather Christo says
Gaaahhhh!!!! this is sooooo gorgeous!!!
Aimee @ Simple Bites says
Some times being a grown up sucks. That’s why we need lots of cake.
=) Gorgeous, Naomi! I’m so glad I still have a few blood oranges in my crisper.
Julie @ Table for Two says
I feel like I missed blood orange season 🙁 I had an idea that I wanted to make blood orange sangria but now I think they’re all gone! The photographs are gorgeous – really showcases the beauty of blood oranges!
Stacy | Wicked Good Kitchen says
Stunningly beautiful, Naomi! Love blood orange everything and completely enamored with your food photography. Saw those chocolate cannoli, too…must make ASAP! Have a great weekend! xo
Reem | Simply Reem says
Time is flying, Life is running the only thing that seems to be at a snail pace is me..
Too much to be taken care of but for now let enjoy the weekend and this delicious cake..
I am LOVING the colors in the pics.. Gorgeous!
This looks beautiful! I know what you mean, I’ve been making so many orange recipes lately because I know I soon wont be able to…
katie Apple&Spice says
Wow it looks stunning and I bet you get a great intense flavour using the orange slices this way. Will have to try
Sylvie @ Gourmande in the Kitchen says
Alright well I need to get on the ball and get some blood oranges because I haven’t had one yet!
Marian (Sweetopia) says
I think our lists are very similar. 😉
Bernadette @ Now Stir It Up says
I just love the color of blood oranges and I love love that you were able to keep pieces hole.. Looks gorgeous on the cake. I think hoarding blood oranges is normal.. or at least I do the same thing. 🙂
Caroline @ Pass the Cocoa says
What a beautiful cake! Blood oranges are amazing and totally worth hoarding (:
J.S. @ Sun Diego Eats says
I would drizzle some dark chocolate ganache on this, looks amazing 🙂
Such a beautiful cake, I love how you can see the segments quite clearly still on top.
Rey Milfort says
A false aneurysm or pseudo-aneurysm does not primarily involve such distortion of the vessel. It is a collection of blood leaking completely out of an artery or vein, but confined next to the vessel by the surrounding tissue. This blood-filled cavity will eventually either thrombose (clot) enough to seal the leak or rupture out of the tougher tissue enclosing it and flow freely between layers of other tissues or into looser tissues. Pseudoaneurysms can be caused by trauma that punctures the artery and are a known complication of percutaneous arterial procedures, such as arteriography, arterial grafting, or use of an artery for injection. Like true aneurysms, they may be felt as an abnormal pulsatile mass on palpation.:’;”
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