Blood orange upside-down cake recipe
Created by The Tesco Recipes team
Blood oranges, also known as Jaffa Reds have a unique raspberry-like taste, and they're perfect in this show-stopping bake. Slice thinly and arrange neatly on top for a beautiful glossy cake which makes the most of these seasonal delights.
See method- Serves 12
- Takes 1 hr 25 mins plus cooling
- 344 calories / serving
- Freezable
- Vegetarian
Ingredients
- 380g caster sugar
- 2-3 blood oranges (about 550g), 1 zested, all cut into 3mm slices
- 180g plain flour, plus extra for dusting
- 2 tsp baking powder
- 10g fresh rosemary, leaves picked and finely chopped
- ¼ tsp fine salt
- 180g unsalted butter, at room temperature, plus extra for greasing
- 3 large eggs, at room temperature
- 4 tbsp milk
- mascarpone, to serve (optional)
Each serving contains
- Energy
- 1445kJ 344.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 37g
of the Reference intake
Carbohydrate 50.4gProtein 4.4gFibre 1.8g
Method
- Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar. Add the blood orange slices (removing any seeds), bring to a gentle simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove from the heat.
- Preheat the oven to gas 4, 180°C, fan 160°C and grease a deep, 23cm round cake tin. Lightly flour the inside and line the bottom with nonstick baking paper. Place on a baking tray. Using tongs or a fork, carefully arrange the orange slices in the bottom of the tin to overlap slightly, starting in the middle and working your way out. Drizzle over 2 tbsp orange syrup and set aside.
- Mix the flour, baking powder, orange zest, rosemary and salt in a mixing bowl; set aside. Beat the butter and remaining 180g sugar with an electric whisk for 5 mins until pale and creamy. Add the eggs, one at a time, mixing well between each addition. Gently fold in the flour mix until just combined, being careful not to overmix. Stir through the milk.
- Scrape the batter into the cake tin over the orange slices and gently smooth the top. Bake for 40 mins until the cake is golden, springs back when pressed and a cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then run a knife around the edge of the tin to loosen. Transfer to a wire rack, peel off the paper and drizzle with another 2 tbsp orange syrup. Leave to cool completely, then serve with extra syrup and mascarpone, if you like.
- Tip: Top up leftover syrup with still or sparkling water to use as a cordial
- See more Cake recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
