Blood Orange Olive Oil Upside Down Cake
2 cups water
1/2 cup granulated sugar
19-20 slices of Dehydrated Orange Slices
3 tbsp butter, melted
2 tbsp Elderflower White Balsamic
3/4 cup light brown sugar
1 Joe and Son's Olive Oil Cake Mix
1 1/3 cup Blood Orange Olive Oil
1 1/4 cups milk
In a high sided pan, heat water, granulated sugar and dehydrated orange slices over medium heat until it it simmers gently. Simmer for about 15 minutes and until the oranges become tender.
Preheat oven to 350°F. Grease 9 inch springform pan generously. (line bottom with parchment paper (optional for easier removal)
Add the melted butter, Elderflower Balsamic and brown sugar to bottom of baking pan. Gently stir and spread it evenly at the bottom of the pan. Remove oranges from pan and lay at the bottom spring form pan. Start in the center and place them in a circular pattern slightly overlapping each other. (Reserve the delicious orange scented simple syrup for another use, such as cocktails.)
Follow the instructions for the olive oil cake mix. Pour batter into pan and bake in preheated oven for 50 minutes or until a toothpick comes clean. Allow to cool for 20 minutes. Open springform and use a knife to loosen edges around cake if needed. Place plate over top of cake pan and carefully invert cake onto plate. Peel off parchment paper if you lined the bottom of pan. Allow to cool, slice and enjoy!