Blood Orange Upside-Down Cake

Ingredients

• 3-4 oranges Blood oranges (untreated, well washed and thinly sliced)
• suffisante g Butter (melted in the microwave)
• 30 g Sugar (for the base) (evenly spread on the bottom of the pan)
• 180 g Sugar (for the batter) (added to the eggs before whisking)
• 3 pcs Eggs (at room temperature)
• au goût ml Sunflower oil (gently incorporated into the mixture)
• 130 ml Blood orange juice (for the batter) (added gradually while whisking)
• 100 g Warm blood orange juice (for the glaze) (used to soak the cake after it comes out of the oven)
• 1 pcs Vanilla bean (scraped, seeds incorporated into the batter)
• au goût g Blood orange zest (taken from the oranges used)
• au goût g All-purpose flour (sift before incorporating)
• au goût g Baking powder (sift with the flour)
• au goût g Salt (a pinch)
• au goût g Orange marmalade (heated and brushed onto the finished cake)

Instructions

1. Prepare the blood oranges

   Thoroughly wash the oranges, peel them if desired, then cut into thin, even slices.

   Time: PT10M

2. Melt the butter and prepare the pan

   Melt the butter in the microwave (about 1 minute). Butter the pan, line it with parchment paper, sprinkle 30 g of sugar on the bottom, then pour the melted butter and tap lightly to spread the butter‑sugar mixture.

   Time: PT3M

3. Arrange the orange slices in a rosette

   Spread the blood orange slices in the bottom of the pan forming a rosette, starting from the center and working outward to the edges.

   Time: PT3M

4. Mix sugar and eggs

   In a bowl, pour the 180 g of sugar then add the 3 eggs. Whisk with an electric mixer for a few minutes until the mixture lightens and becomes frothy.

   Time: PT5M

5. Incorporate oil, juice, vanilla and zest

   Add the sunflower oil while continuing to whisk, then gradually pour the 130 ml of blood orange juice. Incorporate the vanilla bean seeds and orange zest, then whisk lightly.

   Time: PT3M

6. Add the dry ingredients

   Sift the flour, baking powder and salt directly onto the batter, then whisk until a homogeneous batter is obtained.

   Time: PT2M

7. Pour the batter into the pan

   Pour the batter evenly over the arranged orange slices, smoothing the surface with a spatula.

   Time: PT1M

8. Bake

   Preheat the oven to 170 °C on convection. Place the cake in the oven and bake for 30 minutes. Check doneness by inserting a knife tip: it should come out clean.

   Time: PT40M

   Temperature: 170°C

9. Brush with warm orange juice

   Immediately after removing from the oven, brush the still‑warm cake with 100 g of warm blood orange juice using a brush.

   Time: PT2M

10. Let cool slightly and unmold

    Let the cake warm up for about 5 minutes, then place a serving plate over the pan and invert gently. Remove the pan and parchment paper.

    Time: PT5M

11. Finish with orange marmalade

    Heat the orange marmalade and brush the cake surface with a brush to add shine and extra flavor.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g