Citrus season is on! My absolute favourite citrus fruit is blood orange and I think I’ve eaten 5 kilograms of them during the past month (oops!). While eating them fresh and juicy, I also wanted to bake my favourite cake with them – a delicious Blood Orange & Poppyseed Upside Down Cake. In the middle of nordic winter this colourful citrus cake makes any day look (or taste) brighter! You can also use regular oranges to replace the blood oranges. This cake is definitely for citrus lovers!Print
Blood Orange & Poppyseed Upside Down Cake
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 1 cake 1x
- 3 tbsp demerera sugar
- 125 g butter
- 0.5 dl (50 ml) Turkish yoghurt
- 2 blood oranges + zest of 1 orange (finely grated)
- 2 eggs
- 1.75 dl (140 g ) granulated sugar
- 1 tsp vanilla extract
- 2 dl (120 g) all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- zest of 1 lemon
- 1 tsp poppyseeds
- Preheat oven to 175°C.
- Grease a 24 cm springform pan with butter. Instead of breadcrumbs or flour, sprinkle the sides and bottom of the cake pan with demerara sugar.
- Melt butter. Set aside to cool.
- Wash and slice 2 blood oranges thinly. Remove seeds. Put the slices in a single layer in the bottom of the pan. You can use whole slices or cut them into smaller pieces.
- Beat the eggs, sugar and vanilla extract until creamy and light, about 2 minutes.
- In a medium bowl, mix flour, baking powder and salt together. Gently stir the flour mixture into the egg mixture. Add the butter, yoghurt, zests of lemon and orange and poppyseeds to the batter and mix until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until cake is golden brown and a cake tester comes out clean. The baking time always depends on your oven so remember to start checking the cake early / bake it longer if needed.
- Let cool for 10 minutes before turning the cake upside down onto a plate. Enjoy just like it is or with vanilla ice cream!