Winter is my least favorite season, but when blood oranges appear in markets they almost redeem the cold and gray. I buy them in bulk, often without a specific plan, and then experiment: blood orange-glazed doughnuts, a flaky tart, a chocolate bundt scented with blood orange. Most often I make an upside-down cake.
There are many blood orange upside-down cake recipes, but I keep coming back to this one, adapted from Not Quite Nigella’s “Spectacular Upside Down Blood Orange Cake.”
What distinguishes this recipe is a few simple techniques. First, thin blood orange slices are simmered in a sugar syrup, which softens any bitterness in the pith and makes each slice translucent and jewel-like. Second, those slightly sticky candied slices are used to line the entire parchment-covered pan—bottom and sides—so the cake is wrapped in blood orange flavor rather than having a few slices stuck to the bottom. Third, the poaching syrup is reduced further and brushed over the outside of the finished cake to boost shine and flavor. And finally, the cake itself manages to be both rich and light.
Candying the slices takes some patience, but the sponge is straightforward. The result is elegant and well worth the effort.
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
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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 paper covers the bottom and sides.
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Using a very sharp knife or a mandoline, slice 2–4 blood oranges as thinly as possible—aim for no more than 1/8 inch thick.
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In a medium non-reactive saucepan combine 1/2 cup water and 200 g (1 cup) sugar over medium-low heat. Stir until the sugar dissolves, then raise the heat to medium-high and add the orange slices. When it reaches a boil, reduce to medium and simmer for 10–15 minutes until the pith becomes translucent.
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Use a slotted spoon to transfer the candied slices to a tray to cool slightly. Return the syrup to a boil and reduce it for 3–5 minutes until thicker. Set the syrup aside to cool to room temperature.
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Line the prepared pan with the candied slices, allowing them to overlap and covering the bottom and sides. Bend slices gently where the sides meet the base. If needed, brush a little reduced syrup on slices so they adhere. Set the pan aside while you make the sponge.
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Make the sponge: cream the room-temperature butter, sugar, and grated blood orange zest with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well and scraping down the bowl. Stir in the optional vanilla.
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In a separate bowl whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
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Mix the Greek yogurt into the batter with a wooden spoon or spatula, then fold in the dry ingredients gently until just combined. Avoid overmixing.
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Spread the batter into the prepared pan without disturbing the orange slices. Smooth the top and bake 45–50 minutes, until golden and a skewer inserted in the center comes out clean.
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Cool the cake in the pan for 10 minutes, then invert onto a plate or platter and peel off the parchment. Once the cake has cooled another 20–30 minutes, brush the exterior with the reserved syrup. Chill completely before slicing for the cleanest cuts.
Recipe Notes
- The original recipe uses a 9-inch pan; to adapt this recipe to a 9-inch pan increase quantities by about 50% and expect an extra 5–10 minutes of baking time.
- Optional tweaks: I like adding blood orange zest, vanilla, and a pinch of salt to the batter. A small amount (1/8–1/4 tsp) of almond extract can be used in place of or alongside vanilla for a different aroma.
- The number of oranges required varies with their size and how thinly you slice them. Slicing can get tricky toward the end of each orange; reserve any leftover segments for juicing or a quick cocktail.
- For the cleanest slices, chill the cooled cake in the refrigerator for about an hour before cutting.
