Upside Down Blood Orange Cake

If you bring me Grapefruits, Oranges, Limes and Lemons, I will probably bake them.

I have always been a big fan of Edda (Un Déjeuner de Soleil). This recipe is the one I made every year during the citrus season. The homemade orange sirop makes a huge difference so DO NOT SKIP IT!

Enjoy & Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

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Upside Down Blood Orange Cake

bakingwithnessa

Taking advantage of the Citrus Season, this Upside Down Blood Orange Cake will bring Sunshine to your plate.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Winter Baking

Cuisine Italian

Servings 12

Equipment

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Round (M) Flexipan®

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Baking Sheet (M)

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Le Petit Grater

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Citrus Press

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Mixing Bowl

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Spatula

Ingredients

 

1x2x3x

UPSIDE DOWN CAKE BATTER

• ▢ 3 blood oranges
• ▢ 1 cup (120 g) confectioners Sugar
• ▢ 3 eggs
• ▢ 1/4 cup (60 g) yogurt (European Style)
• ▢ 2 Tbsp Orange blossom water
• ▢ 7 Tbsp (100 g) butter (Melted)
• ▢ 1 cup (120 g) flour (Sifted)
• ▢ 1/8 tsp baking soda
• ▢ 1/3 cup (40 g) almond flour

ORANGE INFUSED SIROP

• ▢ 1 cup (200 ml) Blood Orange juice ((About 2-3 Oranges))
• ▢ 1/2 cup (100 g) sugar

Instructions

 

• Preheat oven at 350F/180C.
• Using the mini grater, collect the zest from two oranges. Then, mix it to the confectioners sugar. Set aside.
• With the citrus press collect the juice from one of the oranges. Set aside, we will add it later to the cake batter.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a medium sauce pan, gently bring to boil the orange juice and the sugar. When it has reduced by half the sirop is ready (about 20 minutes).
• Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Thinly slice the third orange. Dip the slices in the sirop for about a minute, and place them directly at the bottom of your Flexipan® mold.
• Pour one third of the sirop on the top of the sliced oranges, ensuring covering them all.
• In a mixing bowl, whisk the eggs with the confectioners sugar which was previously mixed with the orange zest. (Kitchen Aid: Speed 3 for 3-4 minutes).
• Then, add the orange juice (which was collected earlier), the yogurt, the orange blossom water and the butter. Whisk until well blended. (Kitchen Aid: Speed 3 for 1-2 minutes).
• Finally, add the flour, the baking soda and almond flour. Gently mix with a spatula. (Do not over mix).
• Pour the batter in your Flexipan® mold.
• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
• Once your cake is out of the oven, let it cool down for about 1min. Then, Unmold and pour the rest of the sirop over. Serve and enjoy! Bon appétit!

Video

Special Notes

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Nutrition

Nutrition Facts

Upside Down Blood Orange Cake

Amount Per Serving (12 g)

Calories 162 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 43mg14%

Sodium 39mg2%

Potassium 93mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 128IU3%

Vitamin C 12mg15%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Almond Flour, Blood Orange, Blood Orange Cake, Orange Blossom, Upside Down Cake, Upside Down Orange Cake

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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