Blood Orange & Rosemary Upside-Down Cake

This beautifully fragrant upside-down cake combines the citrusy zing of blood oranges with the earthy warmth of rosemary for a truly special bake.

Ingredients

• 380g caster sugar
• 2-3 blood oranges (approx. 550g), 1 zested, all sliced into 3mm rounds
• 180g plain flour, plus extra for dusting
• 2 tsp baking powder
• 10g fresh rosemary, leaves finely chopped
• ¼ tsp fine salt
• 180g unsalted butter, softened, plus extra for greasing
• 3 large eggs, at room temperature
• 4 tbsp milk
• Mascarpone, to serve (optional)

Method

1. Prepare the Orange Slices
   In a large saucepan over medium heat, combine 200g of the sugar with 120ml water, stirring until dissolved. Add the blood orange slices (removing any seeds) and bring to a gentle simmer. Let them bubble for about 15 minutes until the rinds start to turn translucent, then take off the heat.

2. Preheat & Prepare the Tin
   Preheat your oven to 180°C (fan 160°C) / gas mark 4. Grease a deep 23cm round cake tin, dust lightly with flour, and line the base with nonstick baking paper. Place the tin on a baking tray.

3. Arrange the Oranges
   Using tongs or a fork, carefully layer the orange slices in the base of the tin, slightly overlapping them, starting from the center and working outward. Drizzle over 2 tbsp of the orange syrup and set aside.

4. Make the Batter
   In a bowl, whisk together the flour, baking powder, orange zest, rosemary, and salt; set aside. In a separate bowl, beat the butter and remaining 180g sugar with an electric mixer for about 5 minutes, until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Gently fold in the dry ingredients, being careful not to overmix, then stir in the milk.

5. Bake the Cake
   Spoon the batter over the arranged orange slices and smooth the top. Bake for 40 minutes, or until golden, springy to the touch, and a skewer inserted in the middle comes out clean.

6. Cool & Serve
   Let the cake cool in the tin for 5 minutes, then run a knife around the edges to loosen it. Turn out onto a wire rack, peel off the baking paper, and drizzle over another 2 tbsp of orange syrup. Allow to cool completely before serving. Enjoy with extra syrup and a dollop of mascarpone, if desired.