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Blood orange upside-down cake
Blood orange upside-down cake is a modern British recipe for classic upside down cake of a blood orange base and a sponge topping that's served inverted so the fruit ae on top. The full recipe is presented here and I hope you enjoy this classic British version of: Blood orange upside-down cake.
prep time
30 minutes
cook time
35 minutes
Total Time:
65 minutes
Additional Time:
(+cooling)
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
Make the most of the flavour and beautiful colour of blood oranges in this stunning upside-down cake. It's a perfect cake to enjoy with a cuppa
Ingredients:
finely-grated zest of 2 blood oranges
2 blood oranges, peeled
200g butter, softened, plus extra for the tin
200g light brown soft sugar
4 eggs
125g plain flour
75g polenta or cornmeal
2 tsp baking powder
100g natural yoghurt
2-3 tbsp milk (optional)
Method:
Carefully remove the pith from the zested oranges, being careful to keep them whole. Slice into thin rounds, picking out and discarding the pips. Set aside.
Pre-heat your oven to 180°C (160°C fan/365F/gas mark 4). Butter and line the base of a 23cm loose-bottomed cake tin with baking parchment. Sit the tin on a baking tray, then arrange the orange slices in the base, overlapping slightly to cover as much of it as possible.
Cream together the butter, sugar and zest until pale and fluffy. Mix in the eggs, one at a time, folding in a couple of spoonfuls of flour between each addition to prevent the mixture from curdling. Fold in the remaining flour, polenta and baking powder followed by the yogurt. If the mixture seems a little dry, add 2-3 tbsp milk.
Transfer to your pre-heated oven and bake for 35-40 mins until a skewer comes out clean. Serve in slices.
This cake will keep chilled for up to three days.
