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Blood orange upside-down cake

Blood orange upside-down cake cut into slices

Blood orange upside-down cake

Name: Blood orange upside-down cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 blood oranges zested; 200g butter softened, plus extra for the tin; 200g light brown soft sugar; 4 eggs; 125g plain flour; 75g polenta or cornmeal; 2 tsp baking powder; 100g natural yogurt; 2-3 tbsp milk (optional)

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 35 mins

A star rating of 4 out of 5.6 ratingsRate

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Make the most of the flavour and beautiful colour of blood oranges in this stunning upside-down cake. It's a perfect cake to enjoy with a cuppa

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 blood oranges

zested
200g butter

softened, plus extra for the tin
200g light brown soft sugar
4 eggs
125g plain flour
75g polenta

or cornmeal
2 tsp baking powder
100g natural yogurt
2-3 tbsp milk

(optional)

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Nutrition: Per serving (8)

kcal458
fat24g
saturates14g
carbs53g
sugars34g
fibre1g
protein7g
salt0.9g

Method

step 1

Carefully remove the pith from the zested oranges, being careful to keep them whole. Slice into thin rounds, picking out and discarding the pips. Set aside.
step 2

Heat the oven to 180C/160C fan/gas 4. Butter and line the base of a 23cm loose-bottomed cake tin with baking parchment. Put the tin on a baking sheet, then arrange the orange slices in the base, overlapping slightly to cover as much of it as possible.
step 3

Beat the butter, sugar and zest together until pale and fluffy. Mix in the eggs, one at a time, folding in a couple of spoonfuls of flour between each addition to prevent the mixture from curdling. Fold in the remaining flour, polenta and baking powder followed by the yogurt. If the mixture seems a little dry, add 2-3 tbsp milk. Bake for 35-40 mins until a skewer comes out clean. Serve in slices. Will keep chilled for up to three days.

Recipe from Good Food magazine, January 2023

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A star rating of 4 out of 5.6 ratings

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