Blood orange upside down cake

    1 hour 55 min

    It does not get more glamorous when it comes to an upside down cake! This blood orange upside down cake spruces up a slightly run of the mill pineapple cake idea and produces an extraordinary blood orange upside down cake vibrant in colour and delightful in flavour. As blood oranges have such a short season in late winter, this is a perfect recipe to add to your Christmas menu. Enjoy with thick cream.


    Hampshire, England, UK
    13 people made this

    Serves: 6 

    • For the topping
    • 2 blood oranges
    • 100ml water
    • 180g caster sugar
    • For the cake
    • 110g softened butter
    • 110g golden caster sugar
    • 2 eggs, separated
    • 110g self raising flour
    • zest of 1 blood orange
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:35min  ›  Extra time:1hr cooling  ›  Ready in:1hr55min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20cm loose bottomed cake tin and line with baking parchment.
    2. For the topping:

    3. Remove the pith of the orange while preserving the round shape. Cut 5mm slices, removing any pips. Pat dry and set aside. In a large heavy bottomed saucepan, heat the water then add the sugar. Stir until the sugar is melted and continue to cook until the sugary water turns to a caramel colour. Remove from the heat and pour into the base of the prepared tin. Arrange the orange slices on top of the caramel with some overlap. This will be the top of the cake, so try to arrange the orange slices in a pleasing way.
    4. For the cake:

    5. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time until well mixed. Gradually fold in the flour, orange zest, baking powder and vanilla extract.
    6. In a separate bowl, whisk the egg whites until stiff peaks form. Fold a third of this into the cake mixture to loosen it, then fold in the remainder keeping the mixture as light and airy as possible. Spoon over the blood orange slices in the cake tin.
    7. Bake in the preheated oven for 35 to 40 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and place the tin on a cooling rack for 15 minutes.
    8. To serve the cake. Place a plate over the top of the tin then quickly but smoothly, invert the tin over the plate, holding the two together tightly. The cake should slide out, then carefully remove the baking parchment to reveal the blood orange top. Allow to cool then slice and serve.


    Add a pinch or two ground cinnamon, ginger and nutmeg for a Christmas spin on this cake.

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