Blood Orange Ginger Upside Down Cake

Blood Orange & Ginger Upside Down Cake
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Blood Orange Ginger Upside Down Cake
2-3 blood oranges
1 knob ginger
1.5 cups flour
3/4 - 1 cup granulated sugar
1/2 cup brown sugar
3/4 cup olive oil
1 tsp baking powder
1/2 tsp salt
2 eggs
1 tbsp vanilla paste
1/4 cup hot water
Parchment paper
Thinly slice the oranges and set aside. You can cut off the skin if you want. Melt the brown sugar and hot water and mix together. Place parchment paper in the bottom of a cake pan. Brush the paper in the pan with a little oil on all parts.
Pour in some of the sugar water until it lightly coats the bottom of the pan. Layer in the oranges until the bottom is covered. Pour the rest of the sugar water on top of the orange slices and set aside.
In a mixer or using a beater, cream the granulated sugar and the eggs together until pale and fluffy. Mix the vanilla paste then slowly drizzle the oil in until well combined. Add the dry ingredients and mix until it's just incorporated.
Pour the batter over the oranges and bake at 350 for 40/45 minutes. Remove when nice and golden brown and a toothpick can come out clean. Allow to rest on a rack to cool before serving.
Once cake has cooled down and has set, carefully flip over onto a large plate or platter. Carefully remove the paper and serve. And as always, please enjoy.