Blood orange upside-down cake

Blood orange upside-down cake

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 232 kcal
, Fat: 14 g
, Carbohydrate: 22 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp coarse cane sugar
3 blood oranges x

Cake mixture

150 g butter, soft
80 g coarse cane sugar
4 tbsp red currant jelly
3 eggs
100 g white flour
50 g shelled ground almonds
2 bags camomile tea, contents only
½ tsp baking powder
¼ tsp salt


2 blood oranges, the whole juice
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One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased

How it's done

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Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.

Cake mixture

Place the butter, sugar and redcurrant jelly in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds, chamomile tea, baking powder and salt, mix in. Spread the cake mixture over the orange slices.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.


Prick the cake firmly with a wooden skewer. Drizzle the blood orange juice over the cake. Remove the tin frame, carefully turn the cake out onto a cooling rack, remove the base, leave to cool.

Good to know
Tip: Combine 2 tbsp of redcurrant jelly and 1 tbsp of lemon juice, brush the oranges with the glaze to give the cake a beautiful shine.

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