Bood orange upside cake


Bood orange upside cake

Servings 6 people


  • 2 blood oranges, zested
  • 200 g butter, softened, plus extra for the tin
  • 200 g light brown soft sugar
  • 4 eggs
  • 125 g plain flour
  • 75 g polenta or cornmeal
  • 2 tsp baking powder
  • 100 g natural yogurt
  • 2-3 tbsp milk (optional)


  • Carefully remove the pith from the zested oranges, being careful to keep them whole.
  • Slice into thin rounds, picking out and discarding the pips. Set aside.
  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of a 23cm loose-bottomed cake tin with baking parchment.
  • Put the tin on a baking sheet, then arrange the orange slices in the base, overlapping slightly to cover as much of it as possible.
  • Beat the butter, sugar and zest together until pale and fluffy. Mix in the eggs, one at a time, folding in a couple of spoonfuls of flour between each addition to prevent the mixture from curdling.
  • Fold in the remaining flour, polenta and baking powder followed by the yogurt. If the mixture seems a little dry, add 2-3 tbsp milk.
  • Bake for 35-40 mins until a skewer comes out almost clean. Serve in slices. Will keep chilled for up to three days.