Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

Serves Makes 6
This recipe is by the uber talented Razel from @inseasontoday. Not only is this cake delicious but it looks beautiful too! Serve with fresh cream or mascarpone.

Serves Makes 6


  • 270 g unsalted butter, room temperature
  • 100 g light brown sugar
  • 2 tablespoons Bitton Orange Jelly
  • 2 - 3 medium-sized blood oranges
  • 120 g almond meal
  • 65 g plain flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 200 gr granulated sugar
  • 4 large eggs, at room temperature
  • 1/3 cup sour cream 2 teaspoons vanilla extract


Pre-heat oven to 180C degrees.

Grease a 20 cm round pan. In a small saucepan over medium, melt 45 grams of the butter.

Add the brown sugar and stir until sugar melts, about 3 minutes. Add Bitton Orange Jelly and stir for a further minute. Pour mixture into prepared pan.

Grate ½ teaspoon zest from the oranges. Slice top and bottom of oranges. On a clean, flat board, slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into ¼ -inch-thick wheels. Remove any seeds. Arrange orange wheel slices on top of brown sugar mixture in single layer.

Whisk together orange zest, almond meal, flour, baking powder and salt in a large bowl.

In a separate bowl, beat butter and sugar together until creamy. Beat in eggs one at a time. Beat in sour cream and vanilla.

Fold in the dry mixture by hand. Scrape batter into pan over oranges.

Place in oven and bake for 60 minutes or until toothpick or skewer inserted in the centre comes out clean. If cake is browning fast, loosely cover it with foil.

When baked, cool cake in pan for 10 minutes then run knife along pan’s edges to loosen it. Invert onto serving platter and cool completely before serving. Slice cake and serve drizzled with Bitton Orange Jelly.

A little more about Razel - "My upbringing in the Philippines gave me an early appreciation of nature as a source of both food and of natural beauty. My grandfather especially passed on to me his passion for the fruits of the land. My arrival in Australia in the early 2000’s led to my gaining commercial cookery and nutrition qualifications. A rewarding fresh start as a childcare cook, was followed by my being taken on by a long-established fine food retailer. Soon customers and I were sharing our enthusiasm for fine foods and their preparation and from exposure to quality ingredients especially from local Australian suppliers like Bitton Gourmet. My own food philosophy is to always use available seasonal produce. I like to infuse my cooking with the joy I find in its creation and with the beauty of the natural bounty it is made from."

Products Used in this Recipe