Ingredients
Ingredients:
- 200g unsalted butter, softened, plus extra for the tin
- 2 unwaxed blood oranges
- 325-350g golden caster sugar
- 4 eggs
- 80g marmalade
- 1/2 tsp Italian blood orange extract
- 200g Self-raising flour
Blood Orange Upside-Down Cake
This Blood Orange Upside-Down Cake is a fragrant, light-textured sponge with a bold citrus flavour. The delicate zest of the oranges adds subtle depth, while the marmalade enhances the orange notes. If you don’t have blood oranges, regular oranges work just as well - I just love the incredible colour that blood oranges bring.
Remember, this is an upside-down cake! The bottom of your tin will become the top of your cake. When preparing the tin, butter the edges but don’t line them with paper - only line the base with a perfectly fitting circle of paper. Any creases in the paper, whether around the edges or across the middle, may leave unwanted lines on the finished cake.
Method:
1. Preheat & Prepare: Preheat the oven to 180°C fan/gas 4. Butter a 23cm (9-inch) cake tin and line the base with a perfectly fitting circle of baking paper - this ensures a neat finish and makes it easier to turn out.
2. Prepare the Oranges: Zest the blood oranges and set aside. Using a small serrated knife, remove the peel and pith from the zested oranges, then slice them into 1cm-thick rounds along the equator. If they’re particularly juicy, place them on a kitchen towel to absorb excess moisture - this helps prevent a soggy cake top.
Sprinkle 25g of sugar evenly over the base of the prepared tin, then arrange the orange slices on top. Set aside while you make the syrup and cake batter.
3. Make the Batter: In a large bowl, beat the butter and 200g of sugar together for about 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the reserved orange zest, blood orange extract and marmalade, then gently fold in the flour and a pinch of salt until just combined.
4. Bake: Spoon the batter over the orange slices, carefully smoothing the surface. Bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean.
5. Make the Syrup: Weigh the reserved orange peels and pith, then place them in a saucepan. Add an equal weight of sugar and water (approximately 100g each). Bring to a simmer, then boil for 10 minutes until the syrup reduces and thickens. Remove from the heat and let it infuse until needed, then strain.
6. Finishing Touches: Let the cake cool in the tin for 15-20 minutes, then carefully invert it onto a cooling rack, gently and slowly peel away the lining paper from the top. Brush the top with some of the bitter orange syrup for extra flavour and shine. Once completely cool, this can be stored in an airtight container for up to three days.
