Orange Upside Down Cake

Name: Orange Upside Down Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 150 grams sugar; 125 ml water; 2 blood oranges; 100 grams almond flour; 100 grams plain flour; 1 teaspoon baking powder; 150 grams unsalted butter; 150 grams brown sugar; 3 eggs; juice of one blood orange; 1 teaspoon vanilla extract

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
421 kcal
Course
Dessert
Cuisine
Australian

Orange Upside Down Cake

Elizabeth Reed

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

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Ingredients

Servings

For the Topping:

150 grams sugar caster, (superfine) or regular
125 ml water
2 blood oranges cut into even thin slices (see note 1 & 2)

For the Cake:

100 grams almond flour
100 grams plain flour (all-purpose flour)
1 teaspoon baking powder
150 grams unsalted butter (see note 3)
150 grams brown sugar
3 eggs (see note 3)
juice of one blood orange
1 teaspoon vanilla extract

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Instructions

Line your 20cm (8 inch) cake tin with parchment paper and preheat your oven to 160 deg C (320F)

For the Topping:

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. (see note 4)
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.

For the Cake:

Combine the dry ingredients (almond flour, Flour, salt and baking powder) in a medium bowl and set aside.
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.
Add the vanilla, orange zest and blood orange juice and add the almond meal/flour mixture in two parts. Stir until just combined. (see note 5)
Line your cake tin with the cooled, cooked blood orange slices - preferably in a single layer.
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.
Let the cake cool for 10 mins, before turning it onto a wire rack to cool completely. Serve with cream and extra syrup.

Notes

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 orange upside down 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.