Upside Down Blood Orange Cake

I’m far from being an experienced cook, but this doesn’t mean I don’t like to experience in the kitchen. I usually don’t have time to cook during the week, so most times I end up preparing quick dinners, mainly salads. Weekends are sometimes calmer, so if I am spending a day at home it means I am trying out new, more elaborated recipes. I enjoy simple cooking, with 10 or less ingredients. So I kept this in mind when I went shopping yesterday and found some blood oranges that I instantly craved for. They reminded me of a post I saw on Adina’s Instagram a few days ago. Her baking skills are incredibly more advanced than mine, but I still thought I should give this upside down cake a try.


I am not a recipe developer, but rather a big food blogosphere geek. My inspiration comes mainly from Instagram which is a living proof that beautiful pictures convince me to try out something new. I tend to simplify the recipes I find though, as I prefer to keep my ingredients inventory low. This blood orange cake is inspired from Linda Lomelino, a cookbook author that I have been following for awhile. The only ingredient I replaced was the Demerara sugar which I usually avoid eating. Instead I used coconut sugar – luckily I had some leftovers at home. Check the recipe below and let me know if you tried it.

Prep time: 20 minutes. Baking time: 30 minutes. Total time: 1 hour.


100g butter

50ml yoghurt

2 blood oranges

2 eggs

70 g coconut sugar (the original recipe says 140g, but I prefer cakes less sweet)

1tsp. vanilla extract (or 1/2 vanilla powder)

120g all purpose flour

1tsp baking powder

1/4tsp salt

zest from 1 blood orange



  1. Preheat oven to 175°C (I have found out that this step is actually important, so I really recommend not to skip it)
  2. Grease a springform pan with butter and sprinkle it with sugar.
  3. Slice 2 blood oranges thinly (after washing them). Add a layer of slices on the butter greased bottom of the pan.
  4. Melt butter and stir it in a bowl where you placed the yoghurt.
  5. Beat the eggs, sugar, and vanilla for about 2 minutes.
  6. In a bowl, mix flower, salt, and baking powder.
  7. Stir the flour mixture into the egg mixture. Add the butter yoghurt combo and the zest and stir until smooth.
  8. Pour the final mixture into the pan, smooth the top, and bake for 30 minutes.
  9. Let cool for a while (10 minutes) before you invert the cake. Serve after cooled completely.

I enjoyed mine with freshly brewed Chemex coffee from Origo. My Sunday was pretty orange.



More about Corina

5 years ago I started having a different approach to food and wellbeing. I realised I am the only one in charge of my happiness. And it became clear that taking care of myself is the only way that I could ever take care of others. As a certified Integrative Health & Nutrition Consultant, my approach is to pay attention to all aspects of our lives. Be it nutrition, exercise or spirituality, they all complement each other to make the whole. With humbleness and enthusiasm, my intention is to advise, guide and teach you how to live life to its fullest.

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