Orange Cake (Upside-Down) Baked in the Oven
Bright, tasty, beautiful, refreshing, airy, tender! Orange cake is an upside-down cake with blood orange purée. It looks festive and fills the home with a wonderful citrus aroma!
Updated : 20 January, 2026
Easy
About 20 min.
Ingredients
2
Oranges
150 grams
Sugar
125 grams
Wheat flour
3
Eggs
1 tablespoon
Vanilla sugar
1 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Put one whole orange into a small saucepan, cover with clean water, bring to a boil, and simmer over medium heat for 10-15 minutes. Drain the water. Slice the orange with the peel on, remove the seeds, and blend into a purée.
Step 2
Slice the second orange into not-too-thick rounds. If your baking pan is rectangular, like mine, cut some rounds in half. Arrange the slices so they fit as snugly as possible.
Step 3
Whisk or beat the eggs with sugar and vanilla sugar until fluffy and light, being careful not to overbeat or the cake won’t rise well. The mixture should lighten and increase in volume 2-3 times, with many small bubbles on the surface.
Step 4
Sift the flour with baking powder through a fine sieve and add it to the batter in parts (not all at once). Mix with a mixer until smooth. You may need a bit more or less flour - aim for a batter that flows but isn’t too runny.
Step 5
Add the orange purée to the batter and mix well.
Step 6
Place the orange rounds into a silicone loaf/cake mold. If using a metal pan, grease it before adding the fruit or line it with parchment.
Step 7
Pour the batter over the oranges. Bake for about 40 minutes in an oven preheated to 180°C / 356°F. Adjust time and temperature to your oven. This recipe can also be adapted for a multicooker or air fryer.
Step 8
Let the cake cool slightly, then invert onto a plate so the oranges are on top. It releases easily from a silicone mold. Serve with hot drinks (tea, coffee, chicory, cocoa). It’s also great with warm or hot milk. Store the fully cooled cake in a closed container in the fridge for up to 5 days.
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