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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


  • 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

  • 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


  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.
  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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