Blood Orange Upside Down Cake
Caramelised and candied blood oranges top this moist upside down cake.
  • 1½ cups/225g all purpose/plain flour
  • ¾ cup/110g cornmeal, organic
  • 2 teaspoons baking powder
  • 1 cup/200g cane sugar
  • 1½ sticks/170g butter, softened
  • ¼ cup/60ml oil, neutral flavour
  • ½ cup/120ml blood orange juice
  • 3 eggs, large and organic
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla
  • "Upside Down"
  • 1 or 2 blood oranges, scrubbed and dried, sliced thinly with peel
  • ⅓ cup/70g brown sugar
  • 4 tablespoons butter
  1. Preheat the oven to 350F/180C
  2. In a 10" round cake tin preferably, place the butter and sugar.
  3. Place in the oven to allow the butter to melt, about 5-10 minutes.
  4. Remove from the oven and arrange the sliced oranges into the melted butter and sugar.
  5. The orange slices will shrink so you can slightly overlap them to get better coverage on top of the cake. I only used one orange so mine are spaced out quite a bit.
  6. Keep aside and make the cake batter.
  7. Mix the flour, corn meal, salt and baking powder together in a bowl and keep aside.
  8. In a mixer bowl or with a hand mixer, beat the butter, oil and sugar together until light and fluffy.
  9. Add the orange zest and vanilla.
  10. Add the eggs one at a time, mixing after each addition.
  11. Add half the flour mixture and mix gently.
  12. Add the blood orange juice.
  13. Add the remaining flour and mix until well incorporated.
  14. Spread the batter into the cake pan, carefully.
  15. Bake for 45-55 minutes, until toothpick comes out clean and the cake is golden and puffy.
  16. Check the cake at 45 minutes and leave a bit longer if still wet in the centre.
  17. Allow to cool for 5 minutes.
  18. Run a knife around the sides of the cake if necessary.
  19. Unmould the cake while still warm onto a cake plate and allow to cool completely.
  20. Serve as is, or with a dollop of sweetened cream.
Make sure to cut the orange slices quite thinly without tearing the insides. The thin slices candy nicely and become soft and sweet and accompany the cake perfectly.
Nutrition Information
Serving size: 10 Calories: 477 Fat: 26g Saturated fat: 13g Unsaturated fat: 11g Trans fat: 1g Carbohydrates: 56g Sugar: 29g Sodium: 29mg Fiber: 1g Protein: 5g Cholesterol: 105mg
Recipe by Coffee and Crumpets at