Moro Orange Upside Down Cake

This beautiful Moro or Blood Orange Upside Down cake only requires six ingredients to create a show stopping cake. Not only is this orange upside down cake recipe deliciously easy, never has a cake been more beautiful thanks to the addition of Sunkist's Moro Oranges. This cake is an absolute joy to eat, and is best served with a dollop of cream or Greek yoghurt. Enjoy!
Ingredients 

3 Sunkist Moro Oranges
250g butter, softened
1 ⅓ cups caster sugar
3 eggs, room temperature 
2 cups ground almonds 
¾ cup self-raising flour  

Whipped cream or Greek yoghurt, to serve

Method
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  1. Preheat your oven to 180 degrees celsius fan bake, then grease and line a 8-9” round cake tin.
  2. Slice two of the Sunkist Moro Oranges into 1cm thick slices, then use the tip of a sharp knife to work around the pith and remove the rind; this helps the orange slices remain in tact. 
  3. In a saucepan, combine ⅓ cup of the caster sugar and 3 tablespoons of water. Place over a medium to high heat, swirling the saucepan occasionally until a syrup forms. Carefully pour into the base of the cake tin, then arrange the orange slices over the top. 
  4. In a mixing bowl, cream together the butter and remaining sugar until light and fluffy. Add the eggs one at a time, mixing well before adding the next. 
  5. Add the ground almonds and mix to combine, then add the juice and zest of the remaining orange and mix. Finally, fold in the flour until combined. 
  6. Spoon the cake batter over the oranges, then spread evenly. Bake for 35 minutes, then cover with foil and bake for a final 20 minutes or until a skewer comes out clean when the cake is tested. 
  7. Leave to cool for 20-25 minutes or until cool enough to handle, then turn upside down onto a plate and remove the paper. Serve whilst warm, or keep in a sealed container for up to 4 days. ​
Note: if you can’t find Moro or blood oranges, standard oranges will work perfectly in this recipe as well!