Winter can feel long and gray, but the arrival of blood oranges in the market always brightens the season for me. I often buy them by the bagful without a detailed plan, and they usually inspire something citrus-forward: glazed doughnuts, a flaky tart, a chocolate bundt scented with blood orange. Most often, though, they become an upside-down cake.
There are many recipes for blood orange upside-down cake, but I keep coming back to this version, adapted from Not Quite Nigella’s “Spectacular Upside Down Blood Orange Cake.” It balances sweet, tart, and slightly bitter notes with a glossy, jewel-like finish.
What makes this recipe special: the orange slices are gently simmered in a sugar syrup so the pith becomes translucent and the segments turn glossy and tender; those candied slices are used not only on the bottom of the pan but also up the sides, so each slice of cake is edged in orange; the simmering syrup is reduced and brushed over the finished cake for extra shine; and the cake itself manages to feel both rich and light.
Candying the blood orange slices takes a bit of attention, but the sponge is straightforward. The result is well worth the effort: a visually striking, flavorful cake with tender, citrusy layers.
My Favorite Blood Orange Upside Down Cake
Adapted from Not Quite Nigella’s “Spectacular Upside Down Blood Orange Cake.”
Dessert
blood orange cake, blood orange upside down cake, upside down blood orange cake
Ingredients
For the blood oranges and glaze:
-
2-4
blood oranges
– see notes -
1/2
cup
water -
200
g
granulated sugar
For the sponge:
-
134
g
unsalted butter
– at room temperature -
134
g
granulated sugar -
zest of one blood orange
– finely grated -
2
large eggs
– at room temperature -
1/4
tsp
vanilla extract
– optional -
134
g
almond flour or meal -
67
g
all-purpose flour -
1 1/4
tsp
baking powder -
1/4
tsp
table salt or fine sea salt -
75
g
Greek yogurt
– preferably full-fat
Instructions
-
Preheat the oven to 325°F. Lightly grease an 8-inch cake pan with butter and line it with a large (14–15 inch) circle of parchment so the entire pan is covered, not just the bottom.
-
Using a very sharp knife or a mandoline, slice 2–4 blood oranges into very thin rounds, no more than 1/8 inch thick.
-
In a medium non-reactive saucepan, combine 1/2 cup water and 200 g (about 1 cup) sugar over medium-low heat, stirring until the sugar dissolves. Increase heat to medium-high, add the orange slices, bring to a boil, then reduce to medium and simmer 10–15 minutes until the pith becomes translucent.
-
Use a slotted spoon to transfer the candied slices to a tray to cool slightly. Return the syrup to a boil and reduce 3–5 minutes until thicker. Transfer the syrup to a bowl and cool to room temperature.
-
Line the parchment-lined pan with the candied orange slices, allowing them to overlap slightly and extending them up the sides. Bend slices where the bottom meets the side. If needed, use a bit of the reduced syrup to help them adhere. Set the pan aside.
-
Make the sponge: beat the butter, sugar, and grated blood orange zest with an electric mixer until light and fluffy. Add eggs one at a time, mixing well and scraping the bowl. Stir in vanilla if using.
-
Whisk together the almond flour, all-purpose flour, baking powder, and salt in a separate bowl and set aside.
-
Fold the yogurt into the batter with a wooden spoon or spatula, then gently fold in the dry ingredients until incorporated—do not overmix.
-
Spoon the batter into the prepared pan without disturbing the orange slices. Smooth the top and bake 45–50 minutes until golden and a skewer comes out clean.
-
Cool the cake in the pan for 10 minutes, then invert onto a serving plate and remove the parchment. When the cake has cooled another 20–30 minutes, brush with some reserved orange syrup. Chill for the cleanest slices before serving.
Recipe Notes
- The original recipe uses a 9-inch pan. To adapt this recipe for a 9-inch pan, increase quantities by 50% and expect an extra 5–10 minutes baking time.
- I added blood orange zest, salt, and optional vanilla to the batter. You can try a small amount of almond extract (1/8–1/4 tsp) if you like.
- The number of oranges needed depends on size and slicing method. Expect some trimming waste; you can juice leftovers for drinks.
- The cake slices most cleanly after chilling. For neat portions, refrigerate the cooled cake for about an hour before cutting.
