Blood Orange Upside-Down Cake

A vibrant citrus cake that’s perfect to brighten those short winter days. Made with mascarpone cheese, this blood orange upside-down cake will leave you right-side up.

Blood Orange Upside-Down Cake

• 4 cups all-purpose flour

• 4 eggs

• ¾ cup sugar, plus extra for oranges

• ¼ cup mascarpone cheese

• 1 cup butter, room temperature

• ½ cup heavy cream

• 1 tsp baking powder

• 1 tsp baking salt

• 1 tsp vanilla

• pinch of salt

• Juice and zest from two oranges

• 2 oranges, thinly sliced

• ½ cup simple syrup (dissolve equal parts water and sugar over medium heat; add orange rinds for added flavour)

Preheat oven to 350°F

Line a 10-inch springform pan with parchment paper. Sprinkle bottom of pan with sugar. Layer orange slices in a fun pattern. Drizzle oranges with simple syrup, reserving any extra, which can be drizzled on the cake when finished.

In a large bowl, combine flour sugar, baking powder, baking soda, and salt. In another bowl, using an electric beater, cream together sugar and butter. Next add eggs, orange juice, orange zest, heaving cream, mascarpone cheese and vanilla until smooth. Add flour mixture to wet ingredients a little at time. The batter will be thick. Carefully spoon batter in sprinform pan making sure not to move the orange slices too much. Bake for 1 hour. Let cool in pan before turning onto a cake stand or plate.