Blood oranges are amongst my favourite fruits and as they have such a short seasonal window, I make the most of them when I can. This blood orange upside down cake is a great way to enjoy beautiful blood oranges.
I’ve baked with blood oranges a few times and after seeing this recipe on BBC Good Food I was inspired to try an upside down cake with them. I’ve taken a few bits from the BBC recipe and mixed them with the upside down cake recipe I’ve used since school. I really like the result but I don’t think it’ll be to everyone’s taste. I’ve made it again since and removed the peel from the oranges and it was a definite improvement but didn’t look so pretty…
Blood Orange Upside Down Cake
For the oranges
- 3 tbsp runny honey
- 2 small blood oranges sliced
For the cake
- 200 g unsalted butter
- 200 g golden caster sugar
- 50 g runny honey
- 3 large eggs room temperature
- 150 g ground almonds
- 200 g plain flour
- 1 tsp baking powder
- 100 g Greek yoghurt
- 1 blood orange pureed
- pomegranate seeds
- Use a small piece of butter to grease a 9-inch sandwich tin. Brush 3 tablespoons of runny honey over the buttered surface and cover with your blood orange slices.
- Pre-heat your oven to 160 degrees.
- Add the unsalted butter and caster sugar to the bowl of a stand mixer and beat for approximately until just combined, it doesn't need to be light and fluffy. Add the honey and beat again until combined.
- Add the eggs one by one to the bowl, mixing well between each addition and scraping down the sides of the bowl as you go. If the mixture looks like it's curdling add a tablespoon of the flour.
- Once the eggs are combined add in the ground almonds, flour and baking power and beat until smooth.
- Peel an orange and place the segments into a high-sided bowl, use a stick blender to blitz into a smooth puree. I used the 'glass' that came with my stick blender but a bowl will also work.
- Fold the pureed orange into the cake batter. Pour into the tin over the blood orange slices and bake for an hour or until a skewer comes out clean when inserted into the cake.
- Leave to cool in the tin for 5-10 minutes before turning out onto a serving plate. Scatter with pomegranate seeds and serve warm.
Look at those beautiful oranges!
Blood oranges tend to hit fruit stalls and shops in January and if you’re really lucky you can sometimes get them into March which is amazing. I can typically only ever get hold of them in January and February so I make the most of them when I can.
I’ve gone for a double layer here and in hindsight I probably wouldn’t do the same again. If you remove the peel then you can fit all of the segments in one layer on the base of the tine and it creates the most beautiful colourful pattern when turned out.
I think the cake looks neater with the peel on but I much before the taste without it. You can eat the peel though, it’s lovely and caramelised when it’s cooked.
I added pomegranate to the top for extra freshness and crunch and I think it works really well and the colours are divine.
You can have the cake on its own or serve with cream and honey like I do.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.