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Blood Orange Upside-Down Cake- A dazzling citrus beauty that's as delicious as it is photogenic.

Blood Orange Upside-Down Cake- A dazzling citrus beauty that's as delicious as it is photogenic.

Feb 21, 2025

We love this cake so much that I usually make two: one for now, one to freeze. It keeps beautifully and tastes just as incredible days later. While any orange will work, blood oranges—Tarocco, Moro, or Sanguinello—give the cake its rich color and deep citrus aroma. The combination of almond meal, yogurt, and orange juice makes for a tender crumb that practically melts in your mouth.

INGREDENTS:

‘Topping’

  • 3-5 blood oranges, sliced thinly (3 if using large Tarocco, if using Moro or Sanguinello which are a lot small, use up to 5)
  • 1 cup/220g sugar
  • 1/2 cup water

Cake

  • 200g soft butter
  • 200g raw or regular caster sugar
  • Zest of 3 Moro/Sanguinello blood oranges or 2 Tarocco oranges
  • 3 large eggs
  • 2 cups almond meal½ cup plain flour
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup blood orange juice (or adjust to taste)
  • ½ cup natural yogurt

METHOD:

  1. Preheat oven to 160°C (fan-forced). Line the base of a 25cm round cake tin with baking paper and grease the sides.
  2. Make the syrup topping: In a saucepan, combine sugar and water. Stir over medium heat until dissolved. Add orange slices and bring to a boil. Reduce to a gentle simmer for 10–15 minutes until the peels soften.
  3. Using a slotted spoon, remove orange slices and cool on a paper-lined tray. Continue simmering the syrup until slightly thickened (another 5–10 minutes).
  4. Arrange cooled orange slices across the bottom of the cake tin. Spoon some of the syrup over the slices.
  5. Make the cake batter: Cream butter and sugar until pale and fluffy. Add orange zest, then beat in eggs one at a time.
  6. Add almond meal, flour, cinnamon, and baking powder. Pour in orange juice and yogurt. Stir until just combined—do not overmix.
  7. Carefully spoon batter into the tin, making sure the orange slices stay in place.
  8. Bake for 60 minutes, or until a skewer comes out clean. Let cake cool in the tin for 10–15 minutes.

Flip cake onto a serving plate. Peel off the baking paper and brush the remaining syrup over the top.

Serving Suggestions

Serve warm, at room temperature, or chilled. Pair with:

  • Fresh blood orange slices
  • Mascarpone cream
  • Crème fraîche
  • Whipped cream, Greek yogurt, or ice cream

Perfect for afternoon tea, dessert, or even breakfast the next day—don’t judge us!

 See photo below: