Upside Down Blood Orange Cake

If you love citrus, then you're going to adore this visually stunning upside-down blood orange cake. This simple yet elegant cake is perfect for an afternoon treat or when you want to impress. This is one to bookmark!

Contents

• Why this recipe works
• What goes into this recipe
• How to make this recipe
• Expert Tips
• FAQ’s
• Related recipes
• 📋 Recipe

Why this recipe works

• It's unique. No one can deny that blood oranges don't have that wow factor! Their ruby flesh - with its blood-like red colour, really enhance the dramatic appearance of this upside-down blood orange cake.
• It's a taste sensation. This cake is a buttery cake with a subtle taste. Topping it with blood oranges enhances the flavour and takes it to the next level. And what do blood oranges taste like? They have a slightly bitter taste finished off with a bit of sweetness and zing! Think of a cross between a raspberry, an orange and a grapefruit - heaven!
• It uses in-season produce. When citrus is abundant during the early winter months - it's a perfect opportunity to make this gorgeous cake. I love using citrus in cakes and pies - check out my portokalopita - Greek orange pie and lemon ricotta cake for inspiration.

What goes into this recipe

• Caster (Superfine) Sugar and water. Used to make the syrup. The syrup will be used to poach the sliced oranges, which will decorate the top of the upside-down blood orange cake.
• Blood Oranges. The blood oranges are used to top the cake, and we also use the orange zest and juice. You can substitute with navel oranges or tangerines if you prefer. 
• Almond Flour. I love using this ingredient in my cake recipes. It adds a rich, nutty flavour and produces a delicate cake with a crumbly texture. Often used in gluten-free baking, it's an essential ingredient in my kitchen.
• Plain Flour (all-purpose Flour). Can substitute with white spelt flour
• Baking powder. Used as a leavening agent and helps our cake rise
• Butter. This is essentially a butter cake; use a good quality unsalted butter. Also, make sure the butter is softened - let it come to room temperature before using.
• Brown Sugar. Provides an enhanced caramel flavour. Can use granulated sugar or caster sugar instead if you prefer.
• Eggs. My eggs are medium-sized approx. 60 grams each. They should also be at room temperature.
• Vanilla Extract: Add vanilla extract to enhance the flavour.  

How to make this recipe

• Step 1: Line your 20cm (8 inch) springform tin with parchment paper and preheat your oven to 160 deg C (320F).

• Step 2: Combine the water and sugar in a saucepan on low-medium heat until the sugar dissolves. Add the blood orange slices, bring the sugar syrup to a boil, and then simmer for 10 minutes.

• Step 3: Remove the blood orange slices with a slotted spoon and set them aside to cool. Boil the sugar syrup for an extra 5 mins - until it has thickened slightly.

• Step 4: Combine the dry ingredients (almond flour, Flour, salt and baking powder) in a medium bowl and set aside.

• Step 5: Cream the butter and sugar until it becomes pale and creamy using a stand mixer. Turn the speed down to low and add the eggs one at a time, ensuring they are well incorporated.

• Step 6: Add the vanilla, orange zest and blood orange juice and add the almond meal/flour mixture in two parts. Stir until just combined.

• Step 7: Line your cake tin with the cooled, cooked blood orange slices - preferably in a single layer.

• Step 8: Spoon the cake batter into the cake pan, smoothing the top with a knife or spatula. Bake for 35-40 minutes until the top has become golden brown and a skewer inserted into the centre comes out clean.

• Step 9: Let the cake cool for 10 mins, before turning it onto a wire rack to cool completely. Serve with cream and extra syrup.

Expert Tips

• Don't over mix the batter. We want the cake to be light with a delicate crumb. Gentle folding of the batter will produce a beautiful cake. Over-mixing will cause it to be rubbery and dense.
• Keep the peels on the orange slices. I like to keep the rinds on when making this cake - I think it makes for a stunning presentation. If you find them a little bitter, just remove them and poach them for five minutes instead of ten.
• Room temperature ingredients. Make sure your butter and eggs are at room temperature before starting this recipe for the best results.
• Use a sharp knife. Or use a knife with a thin, sharp blade to slice the blood oranges.
• Be cautious with the sugar syrup. It's essential to follow safe practices when preparing sugar syrups used in baking. As the syrup cooks, the temperature increases. Don't ever leave it unattended otherwise, it will burn, and you will end up with a mess.
• Be careful of staining. This one is quite obvious. Blood orange juice stains will wash off from cooking utensils. However, be cautious with kitchen towels and clothes.

FAQ’s

Related recipes

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📋 Recipe

This post was originally published in August 2015, but was republished with completely new pictures and step-by-step instructions in December 2021.