This is one of my very favorite citrus recipes. You can use any citrus fruit. Meyer lemons are wonderful, as are Cara Cara oranges and Bearss limes. However, I love the look and the flavor of blood oranges. Give it a try yourself! I think you will like it, too!  

For bottom of pan:
3-4 medium citrus fruits
¾ cup brown sugar
1/2 stick butter (2 oz.)

For the cake:
1 stick butter (4 oz.), softened
1 cup brown sugar
3 eggs – 2 separated into yolks and whites
1 ½ c. unbleached all-purpose flour (plain)
1 t. baking powder
¼ t. salt
1/2 c. freshly squeezed orange juice
1 t. vanilla extract

You will also need:
Iron skillet or 10″ baking pan
Paring knife
Cutting board
Mixing bowl
Large spoon
Electric mixer

Preheat the oven to 350°F.

Cut away all peel from the citrus fruits and slice them into thin slices crosswise (about 1/8″ slices).

Cut the ½ stick of butter into chunks and place into the bottom of the iron skillet. Melt butter over medium heat on top of the stove. When the butter has melted, add ¾ c. brown sugar and stir over medium heat until bubbly. Remove from the heat and cool slightly. Place The citrus slices on top of the butter and brown sugar mixture in a decorative pattern.

Using an electric mixer, beat the butter at medium speed until it is smooth. Add the brown sugar and mix for about 1 minute. Add the whole egg and 2 egg yolks and beat at medium speed for about 2 minutes.

Meanwhile, in a small bowl, mix together the flour, baking powder and salt. Add ½ of the flour mixture to the butter and sugar. Mix until just combined. Add half of the orange juice. Mix to combine. Repeat with the remaining flour mixture and juice. Mix to just combine the ingredients. Stir in the vanilla. The mixture will still be lumpy.

Beat the egg whites until they form soft peaks. Fold them into the batter.

Pour the batter on top of the citrus slices in the skillet. Bake for approximately 35-40 minutes until cake is set.

Remove from the oven and let cool for about 5 minutes. Run a knife around the side of the skillet to loosen the cake. Invert onto a serving platter. Let cool and serve with a dollop of freshly-whipped cream (optional).


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