Autumn kitchens are seeing a rise in demand for a blood orange upside-down cake, offering a seasonal centerpiece as temperatures drop and home bakers look for comforting desserts.
The recipe calls for 300 g butter, 250 g caster sugar, two regular oranges, two blood oranges, four eggs, 300 g plain flour, 150 g ground almonds, 2 tbsp cornflour, 2 tsp baking powder and 100 ml milk. The total time is 1 hour 15 minutes, and the yield serves up to 12 generous portions.
To begin, preheat the oven to 180 °C (gas mark 4) and grease a 24 cm springform pan with a portion of the softened butter and a sprinkling of sugar. Thinly slice the oranges and arrange them in a rosette, placing the blood orange slices centrally so that the colour pattern is visible before baking.
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In a separate bowl, cream the remaining butter with the leftover sugar until the mixture turns pale and fluffy, then incorporate the eggs one at a time, allowing each to blend fully before adding the next. Combine the dry ingredients, flour, almond meal, cornflour and leavening, before alternating their addition with milk into the batter, stirring gently so that the texture stays smooth and slightly thick.
Pour the mixture over the fruit layout, smooth the surface and bake until the top turns golden and a skewer inserted in the centre emerges clean. After a brief ten-minute rest in the pan, invert the bake onto a wire rack to cool completely. It retains a glossy ruby hue that contrasts with the amber sponge, giving the cake an inviting visual appeal.
The original recipe and accompanying photograph are credited to StockFood, which notes that reliable bakeware and precise slicing tools contribute to a flawless presentation and help bakers achieve consistent results.
