Blood orange and Cointreau upside-down cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This easy blood orange and Cointreau upside-down cake has a dense and moist crumb, topped with zingy booze-soaked orange slices
  • 2-3 blood oranges (or other citrus of your choice), sliced very thinly
  • 225g caster sugar
  • 60ml orange liqueur (I used Cointreau)
  • 60ml water
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 200g almond flour
  • 62.5g plain flour
  • 2 tsp baking powder
  • 125ml Greek yoghurt
  1. Preheat oven to 160C/320F. Grease a 25cm springform cake tin and then line it with baking paper. Cut a piece big enough to cover the base and sides, then scrunch it up in a ball and flatten it out again to make it more manageable. Cover the base and then fold pleats into the sides to make it fit as well as possible.
  2. Put the water, Cointreau and sugar in a saucepan over medium heat and stir until all the sugar has dissolved. Increase the heat to medium high and add the blood orange slices. Bring to the boil and simmer for 10-15 minutes until the pith and rind starts to become translucent. Carefully remove the orange slices with tongs or a slotted spoon, then boil the syrup for a few minutes so that it becomes thickens slightly. Allow the orange slices to cool until you can pick them up with your bare hands.
  3. Brush a little of the syrup on the the baking paper lining the cake tin to make it sticky, then cover the base and sides of the tin with the orange slices. It's up to you whether you want to overlap them or continue them up the sides of the tin or not - get creative! Reserve the rest of the syrup to brush over cake before serving.
  4. Use an electric mixer to cream together the butter and sugar until light and fluffy, then add the eggs one at a time. Stir in almond flour, plain flour, baking powder and yogurt and mix until just combined. Spoon the batter into the lined cake tin but be careful not to dislodge the orange slices. Bake for 60 minutes until a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool in the tin for about 10 minutes. Cover the springform tin with an upturned serving plate, get a firm grip on the tin and the plate and quickly invert the cake onto the plate. Peel off any parchment paper, then brush the top and sides of the cake with the reserved glaze. Serve with a dollop of Greek yoghurt.
Recipe by Cooksister | Food, Travel, Photography at