Recipe - Blood Orange and Almond Upside-Down Cake

Blood Orange and Almond Upside-Down Cake by Foodland Recipe Kitchen

Preparation Time: 25 Minutes
Cooking Time: 50 Minutes
Serves: 10


  • 3 blood oranges, thinly sliced
  • 1 cup sugar
  • ½ cup water
  • 200g unsalted butter
  • 200g caster sugar
  • 3 eggs
  • 2 cups blanched almond meal
  • ½ cup self-raising flour
  • ½ cup Greek style yoghurt


  • Cake Tin
  • Baking Paper
  • Frying Pan


1. Preheat oven to 160C. Line the base of a 25cm cake tin
with baking paper.

2. In a frying pan, place water and sugar, and stir on low to
medium heat until melted. Increase heat, add blood
orange slices, simmer for 10-15 minutes. Allow to cool.

3. Cream butter and sugar until light and fluffy, add
eggs one at a time beating well after each addition. Stir
in almond meal, flour and yogurt then mix until just combined.

4. Arrange orange slices in a decorative circular pattern
in the base of the lined cake tin. Reserve any remaining syrup.

5. Spoon cake batter into cake tin then gently spread out
taking care not to move orange slices.

6. Bake in preheated oven for 50 minutes or until an
inserted skewer comes out clean.

7. Allow the cake to cool for 5-10 minutes in the tin.

8. Run a knife around the edge of the cake and gently
upturn onto a serving plate, remove baking paper. Drizzle
any reserved syrup over the oranges or serve on the side
with yoghurt or cream.