A special bake for World Baking Day from our expert baker Sophie Carey! This Delicious Upside Down Cake recipe is a wonder to behold and a delight to eat. Replacing the traditional pineapple with juicy blood orange slices gives this traditional upside-down cake a fresh new twist and great new taste. Summery citrus flavours combine with the light and fluffy texture of the cake to make the ultimate centrepiece bake.


  1. Add the sliced oranges to a saucepan and just about cover with water. Bring to a simmer for 10 minutes to soften the orange slices.
  2. Prepare an 8 inch cake tin by greasing and lining (it’s best if the tin is deep and is loose bottomed) and preheat the oven to 180 degrees Celsius.
  3. In another saucepan, heat the 75g of caster sugar with the same amount of water until dissolved. Turn the heat up and let it bubble gently until it turns a light golden brown. Pour a small amount of the caramel into the cake tin to allow the orange slices to stick.
  4. Arrange your orange slices in the tin - make sure it looks nice as the pattern will be on top at the end!
  5. In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the flour and almonds in four turns along with one egg each time to prevent curdling.
  6. Add the vanilla, salt, and orange zest and baking powder and beat again well before folding in the milk gently.
  7. Pour the cake mixture into the tin over the top of the orange slices and level out with a spoon.
  8. Bake for 45 minutes or until well risen and golden brown. Leave to cool in the tin for 5 minutes, then turn out and carefully peel back the baking paper to keep the oranges in their place on the cake.
  9. Enjoy with a nice hot cup of tea!


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