Orange Upside Down Cake

Makes 1 x 25cm cake 

This light and zingy orange cake is baked and popped out the pan fully decorated and ready to eat with a scoop of ice cream or custard! The Cara Cara or Blood oranges add a beautiful ruby colour to this cake, and it’s as simple as that.




  • Baking
  • Cakes
  • Citrus
  • Dessert
  • Desserts

Cooking Methods

  • Baking

Prep Time

15 minutes

Cooking Time

45 minutes


For the Caramel:

  • 60ml (1/4 cup) sugar
  • 30ml (2 Tbsp) water

For the Cake:

  • 2 Food Lover’s Market Cara Cara Oranges, sliced (Or blood oranges, or Navel oranges)
  • 250g self-raising flour
  • 220g caster sugar
  • 10ml (2 tsp) baking powder
  • Pinch of salt
  • 3 eggs, beaten
  • 60ml (1/4 cup) freshly squeezed orange juice
  • Zest of 2 oranges


For the Caramelised Oranges:

  1. Heat the sugar and water over a low-medium heat, and stir while sugar is melting. Once melted, and it starts bubbling, stop stirring and allow to slowly caramelise to a dark caramel.
  2. For the Cake:

    1. Preheat the oven to 180°C. Line a 20-25 cm cake tin and spray with non-stick food spray.
    2. Pack the sliced oranges tightly in the cake tin and pour the caramel over the oranges.
    3. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the eggs, juice and zest. Mix until combined and bake for about 30-45 minutes or until cooked.