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Blood orange upside-down cake recipe

Blood orange upside-down cake recipe

57 ratings

Blood oranges, also known as Jaffa Reds have a unique raspberry-like taste, and they're perfect in this show-stopping bake. Slice thinly and arrange neatly on top for a beautiful glossy cake which makes the most of these seasonal delights. See method

  • Serves 12
  • 25 mins to prepare and 1 hr to cook, 5 mins to cool
  • 344 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 380g caster sugar
  • 2-3 blood oranges (about 550g), 1 zested, all cut into 3mm slices
  • 180g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 10g fresh rosemary, leaves picked and finely chopped
  • ¼ tsp fine salt
  • 180g unsalted butter, at room temperature, plus extra for greasing
  • 3 large eggs, at room temperature
  • 4 tbsp milk
  • mascarpone, to serve (optional)

Each serving contains

  • Energy

    1445kj
    344kcal     17%

  • Fat

    15g 22%

  • Saturates

    8g 42%

  • Sugars

    37g 41%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 50.4g Protein 4.4g Fibre 1.8g

Method

  1. Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar. Add the blood orange slices (removing any seeds), bring to a gentle simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove from the heat.
  2. Preheat the oven to gas 4, 180°C, fan 160°C and grease a deep, 23cm round cake tin. Lightly flour the inside and line the bottom with nonstick baking paper. Place on a baking tray. Using tongs or a fork, carefully arrange the orange slices in the bottom of the tin to overlap slightly, starting in the middle and working your way out. Drizzle over 2 tbsp orange syrup and set aside.
  3. Mix the flour, baking powder, orange zest, rosemary and salt in a mixing bowl; set aside. Beat the butter and remaining 180g sugar with an electric whisk for 5 mins until pale and creamy. Add the eggs, one at a time, mixing well between each addition. Gently fold in the flour mix until just combined, being careful not to overmix. Stir through the milk.

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  4. Scrape the batter into the cake tin over the orange slices and gently smooth the top. Bake for 40 mins until the cake is golden, springs back when pressed and a cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then run a knife around the edge of the tin to loosen. Transfer to a wire rack, peel off the paper and drizzle with another 2 tbsp orange syrup. Leave to cool completely, then serve with extra syrup and mascarpone, if you like.

Tip: Top up leftover syrup with still or sparkling water to use as a cordial

See more Cake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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