I am not a huge fan of oranges; all that pith in a glass of juice or if eating it whole I invariably buy that one sour orange on offer. However, blood oranges are a completely different story. I find they are usually quite tart which makes them perfect for cooking as you can add a bit of sugar for balance.
Having some friends over for a weeknight dinner, and as always, my best laid plans of preparing everything the day before had not been realised so I was scouring my cookbooks for a stunning, yet straightforward recipe. I came across Donna Hay's sticky orange and vanilla upside-down cake in her Seasons book. Having made a variant of the cake before, I knew it would work, but without Donna's fantastic team of food stylists there was no chance of my vanilla bean looking that artful. Instead I decided to distract my guests with the novelty of a deep rosy, blood orange topping.