Blood Orange Cake

Blood Orange Cake

This is a beautifully simple riff on that 1970’s classic - the pineapple upside down cake. And if blood oranges aren’t in season you could sub in any other citrus fruit eg oranges, clementines or even pink grapefruit for a more zingy cake! 

A springform tin is handy for easy unmoulding of your cake - but a regular cake tin will do as long as you line it well with baking paper! 

I baked it in a 25cm springform tin but anything g from 20-28cm diameter will do - just increase the cooking time by 5-10 mins if your tin is smaller as the cake will be deeper.



5- 6 blood oranges 

4 large eggs 

220 g caster sugar (plus 3 tbs for the syrup)

1 teaspoon vanilla extract 

220 g salted butter at room temperature 

100g ground almonds 

130g self raising flour 

1 teaspoon baking powder 


1. First, preheat your oven to 180 degrees and line the base of the tin with non stick baking paper, and grease the sides with butter. 

2. wash and zest 2 of the oranges - putting the zest into a large mixing bowl. Leave it aside. 

3. Drizzle 2 tablespoons of golden syrup over the base of the tin (this is optional but will give a shiny caramelised glaze to your finished cake. I forgot this step in the photographed cake!)

4. Then use a sharp (ideally serrated) knife to cut the skin off 4 oranges and slice them thinly. You may need a 5th orange if you don’t have enough slices to cover the base of your tin with slightly overlapping slices. 

5. Measure the butter and sugar and vanilla into the bowl with the orange zest - and beat it well by hand or with an electric mixer until it is creamy and smooth. 

5.  Beat in the 4 eggs. 

5. finally stir in the almonds and flour, mixing just enough to combine the ingredients but no more. 

6. use a spatula to spread the cake batter over the orange slices. 

7. Bake at 180degrees C for 35-45 mins until a cake skewer comes out clean.

8. While it bakes, put the juice of 1 blood orange, plus 3 tbs caster sugar into a small pan a d simmer for 2 minutes to make an orange syrup.

9. As soon as it is cooked, use the cake skewer to poke holes all over the cake, still in its tin. And drizzle the orange syrup all over the cake. 

10. Allow the cake to cool for at least 15 minutes before turning it upside down our of the tin onto a plate, so that the orange layer becomes the top. 

Serve warm or cold, plain or with cream or icecream. It’ll keep in a sealed container for 3 days or more.