Winter is my least favorite season for its cold and gray days, but the arrival of blood oranges at the market always brightens it. I buy them by the bagful, often without a plan, and then find myself experimenting: blood orange–glazed doughnuts, a citrus-scented chocolate bundt, a flaky tart. My go-to, though, is an upside-down cake that showcases the fruit’s jewel tones and sweet-tart flavor.
This version is adapted from Not Quite Nigella’s well-known “Spectacular Upside Down Blood Orange Cake.” It keeps the essentials that I love: thin, candied orange slices that soften and become translucent; a glossy, reduced syrup that is brushed over the finished cake; and a tender sponge that feels both rich and airy. The technique takes a little patience, but the result—both in taste and appearance—is well worth the effort.
A few details make this cake stand out. First, the blood orange slices are simmered in a simple sugar syrup so the bitter pith softens and the flesh becomes almost jewel-like. Second, the candied slices line not just the bottom but the entire inside of the parchment-lined pan, so every slice of cake is edged with glossy fruit. Third, after candied slices are removed, the syrup is reduced further and used to brush the outside of the cake for extra shine and concentrated flavor. Finally, the sponge combines almond flour, a bit of all-purpose flour, butter, and yogurt for a texture that is both moist and delicate.
The candied orange slices require some attention and careful slicing, but the batter is straightforward and forgiving. The finished cake is visually impressive and full of bright citrus flavor—perfect for winter dessert or any time blood oranges are at their best.
My Favorite Blood Orange Upside Down Cake
Adapted from Not Quite Nigella’s “Spectacular Upside Down Blood Orange Cake.” This recipe highlights candied blood orange slices, a reduced orange syrup glaze, and a tender almond-forward sponge.
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 (160°C). Lightly grease an 8-inch (20 cm) cake pan with butter and line it with a large (14–15 inch / 35–38 cm) circle of parchment so it covers the bottom and sides of the pan fully.
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Thinly slice 2–4 blood oranges using a very sharp knife or a mandoline. Aim for slices no thicker than 1/8 inch (about 3 mm).
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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 increase heat to medium-high and add the orange slices. When the syrup reaches a boil, reduce to medium and simmer for 10–15 minutes until the pith becomes translucent and the slices are tender.
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Use a slotted spoon to transfer the candied orange slices to a plate or tray to cool. Return the syrup to a boil and reduce it for 3–5 minutes until it thickens slightly. Pour the reduced syrup into a bowl and let it cool to room temperature; reserve some for brushing later.
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Line the prepared pan with the candied slices, allowing a slight overlap. Cover both the bottom and the sides, bending slices where needed to follow the pan’s curve. If slices do not adhere, use a little of the reduced syrup to help them stick. Set the pan aside while you prepare the sponge.
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Make the sponge: With an electric mixer, cream together the butter, sugar, and grated blood orange zest until pale and fluffy. Add the eggs one at a time, mixing well and scraping down the bowl between additions. Stir in the optional vanilla if using.
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In a separate bowl whisk together the almond flour, all-purpose flour, baking powder, and salt.
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Fold the Greek yogurt into the batter with a wooden spoon or silicone spatula, then gently fold in the dry ingredients until just combined. Take care not to overmix.
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Spoon the batter into the prepared pan, smoothing the top without dislodging the orange slices. Bake for 45–50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
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Cool the cake in the pan for 10 minutes, then invert onto a serving plate and remove the parchment. When the cake has cooled another 20–30 minutes, brush the outside with the reserved reduced orange syrup for extra gloss. Chill briefly if you prefer cleaner slices; allow the cake to cool completely before serving.
Recipe Notes
- The original recipe uses a 9-inch pan. To adapt this recipe for a 9-inch pan, increase all quantities by about 50% and expect an additional 5–10 minutes of baking time.
- I added blood orange zest, a touch of vanilla, and salt to the batter for balance. If you like, try 1/8–1/4 tsp almond extract in place of or alongside vanilla for a different nutty note.
- The number of oranges needed depends on size, ripeness, and how thinly you slice them. Thin, even slices are easiest with a mandoline; if you discard small end pieces, save the leftover juice for a quick drink or cocktail.
- For the cleanest slices, chill the fully cooled cake in the refrigerator for an hour before slicing. The syrup glaze firms slightly when chilled, making neat slices easier.
