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Orange upside-down cake

A delicious cake with a topping of caramel and blood oranges to bake in winter
Preparazione 20 min
Cottura 45 min
Tempo totale 1 h 5 min
Porzioni 8


  • butter and flour for the cake pan
  • 3 3 medium organic oranges
  • 100 g caster sugar
  • 30 g butter cubed
  • 1 pinch salt

For the cake

  • 100 g butter at room temperature
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 3 medium eggs at room temperature
  • 170 g greek yoghurt 5% fats
  • 1 medium orange juiced
  • 240 g all-purpose flour
  • 16 g baking powder


  • Butter and flour a 20 cm diameter cake pan and line the bottom with a disk of parchment paper (if you use a springform pan the parchment paper is not necessary).
  • Wash and dry the oranges and slice them thinly; keep half of an orange whole and squeeze it to get the juice.
  • Pour the sugar in a saucepan and cook over medium heat until golden. In another pan bring the orange juice to the boil.
  • When the sugar turns a medium amber color pour the orange juice into the caramel and stir with a wooden spoon until dissolved. Remove from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the cake pan.
  • Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping them a bit. Set pan aside.
  • Preheat the oven to 180°C. In a bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then add the vanilla extrat. Mix in the greek yoghurt and the orange juice.
  • Sift the flour and the baking powder ad add them to the mixture. Pour the batter over the oranges in the cake pan. Bake for about 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove the cake from the oven and allow to cool for 5 minutes, then invert the cake onto a plate or platter while it’s still hot (be careful!). Serve warm or at room temperature.


Keep the orange upside-down cake in the fridge, covered with film, for up to 3-4 days. Bring to room temperature before serving.