Blood Orange Upside Down Olive Oil Cake Recipe
So instead of another chocolate dessert this Valentine’s Day (don’t get me wrong, I love chocolate), I’m leaning into what’s actually in season, blood oranges. They are around for only a few weeks in late winter, and this Blood Orange Upside-Down Cake is the best way to use them.
This cake is all about contrast and flavor. Bright citrus, warm spices, a glossy caramelized topping, and oh-so-soft, tender crumb. Add to that brown butter caramel, fresh ginger, and cardamom, layers of delicious flavors. Finish it with a honey glaze and toasted pistachios, and you’ve got yourself a showstopper that’s miles away from the typical Valentine’s dessert.
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How is this recipe different?
- I used coconut sugar
- I added cardamom
- I added fresh ginger
Key Ingredients and Substitutions
Blood Oranges – are the star of this upside-down cake. Their deep ruby color makes the cake feel special, while their flavor is slightly sweeter and less sharp than that of regular oranges. As they bake into the caramel, the slices soften and turn jammy, creating a glossy, almost-candied topping. If blood oranges aren’t available, Cara Cara or navel oranges work well. Cara Cara are naturally sweeter, while navels are more classic and slightly brighter. Slice the oranges thinly and remove seeds. If your oranges are very juicy, use a little less juice in the batter and rely more on zest for flavor.
Flour Blend (All-Purpose + Almond Flour) – this cake uses a simple flour blend to create a tender crumb. All-purpose flour gives the cake structure, while almond flour adds richness and a subtle nuttiness. Almond flour can be replaced with extra all-purpose flour if needed. For a gluten-free option, a 1:1 gluten-free flour blend can replace the all-purpose flour; keep the almond flour for moisture and structure.
Cardamom – brings warmth and depth without overpowering the citrus. Its floral, slightly citrusy notes echo the blood oranges. Freshly ground cardamom has the best flavor, but pre-ground works well here. If you don’t have cardamom, a mix of ground cinnamon with a pinch of nutmeg is a good alternative.
Fresh Ginger – adds brightness and gentle heat. Unlike dried ginger alone, freshly grated ginger brings brightness and balance to the cake. If fresh ginger isn’t available, increase the ground ginger slightly, but expect a softer, less vibrant flavor. Ginger intensity varies, so adjust to taste if you prefer a gentler spice profile.
Other ingredients: unsalted butter, coconut sugar, honey, salt, orange zest, orange juice, baking soda, baking powder, ground ginger, eggs, olive oil, Greek yogurt (or sour cream), pistachios.
Equipment you will need
- 9-inch round cake pan
- Parchment
- Saucepan
- Mixing bowls
- Whisk + spatula
- Zester + grater
- Measuring cups and spoons
- Cooling rack
- Brush for honey
- Stand mixer (optional)
Top Tips
Slice the blood oranges thin – thin slices soften beautifully in the caramel and are much easier to cut through once baked. If they’re too thick, they can stay chewy.
Zest before you juice – always zest the blood oranges first while they’re whole.
Don’t rush the caramel – let the butter and sugar fully melt and turn glossy before adding the spices and zest.
Fold the batter gently – overmixing can make the cake dense. Stop as soon as the flour disappears.
Let the cake rest before flipping – fifteen minutes is the sweet spot. Too soon and the caramel runs; too late and it may stick.
How to make it
- Preheat to 350°F
- Generously grease a 9-inch round cake pan with butter
- Line the bottom with parchment paper
- Using a sharp knife, slice 3-4 blood oranges into ⅛-inch-thick rounds
- Aim for 12-15 slices from the middle sections. Remove any seeds and pat slices dry with paper towels
- Zest 2 oranges before slicing (1 tsp for caramel, 1 tbsp for cake)
- Melt 4 tbsp butter in a light-colored saucepan over medium heat
- Swirl occasionally and cook until the milk solids turn golden brown (3-5 minutes)
- Watch carefully – remove from heat when lightly golden and nutty-smelling
- Add to the hot browned butter: ⅓ cup coconut sugar, 1 tbsp honey, a pinch of salt, ½ tsp cardamom, and 1 tsp blood orange zest
- Stir until the sugar dissolves (1-2 minutes)
- Pour the caramel into the prepared pan and tilt to spread evenly
- Arrange blood orange slices in overlapping concentric circles, starting from the outer edge. Work toward the center
- In a large mixing bowl, whisk together: 1 cup AP flour, ¼ cup almond flour, 1½ tsp baking powder, ¼ tsp baking soda, ¾ tsp salt, ¾ tsp cardamom, and ¼ tsp ground ginger
- In a medium bowl, whisk eggs and ½ cup coconut sugar vigorously for 1 minute. You can use a hand mixer for this.
- Slowly drizzle in ½ cup olive oil while whisking
- Add: ½ cup yogurt, 1 tsp vanilla, 1 tbsp blood orange zest, 1 tbsp blood orange juice, and 1 tbsp fresh grated ginger. Whisk until smooth
- Add the dry flour mixture to the wet ingredients mixture.
- Fold gently until no flour streaks remain. Don’t overmix!
- Gently spoon the cake batter over the blood oranges.
- Smooth the top carefully without disturbing the oranges.
- Tap the pan 2-3 times on the counter.
- Place the cake into the preheated oven and bake 40-45 minutes (rotate halfway at 20-22 minutes)
- Done when: the top is golden, springs back when touched, and a toothpick comes out clean.
- Let the cake cool on a wire rack for 12-15 minutes. un a knife around the edge.
- Place the serving plate on top and flip in one confident motion!
- Let it sit for 1-2 minutes, then lift off the pan.
- Brush the exposed blood oranges with 2 tbsp of honey while still warm.
- Toast the pistachios in a dry pan (3-4 minutes)
- Sprinkle the pistachios on top, add flaky sea salt
- Let cool for another 10-15 minutes before slicing
Best ways to enjoy
- Slightly warm with coffee or tea
- As a Valentine’s Day dessert with a spoonful of whipped cream or crème fraîche
- For brunch with yogurt on the side.
- With vanilla ice cream.
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Storage instructions, reheating
Room temperature: store the cake loosely covered for up to 1 day. This is the best option if you plan to enjoy it the same day or the next morning.
Refrigerator: For longer storage, cover the cake and refrigerate it for up to 3 days. Bring slices to room temperature before serving, or warm them gently to soften the crumb.
Freezing: the cake freezes well without the finishing toppings. Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature.
Reheating: warm slices briefly in the microwave or a low oven to revive the caramel and bring back the cake’s tenderness.
Blood Orange Upside Down Olive Oil Cake Recipe
Equipment
- 9-inch cake pan
- Parchment
- saucepan
- mixing bowls
- whisk, spatula
- Zester + grater
- measuring cups and spoons
- cooling rack
- Brush for honey
- Stand or hand mixer optional
Ingredients
Blood Orange Caramel Topping
- 4 tablespoons unsalted butter
- ⅓ cup coconut sugar
- 1 tablespoon honey
- Pinch fine salt
- ½ teaspoon cardamom ground
- 1 teaspoon blood orange zest
- 3-4 blood oranges for 12-15 thin slices
Cake Batter
- 1 cup all-purpose flour
- ¼ cup almond flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cardamom, ground
- ¼ teaspoon ginger, ground
- 1 tablespoon fresh ginger, grated
- 2 eggs room temperature
- ½ cup coconut sugar
- ½ cup olive oil
- ½ cup plain yogurt
- 1 tsp vanilla extract
- 1 tablespoon blood orange zest
- 1 tablespoon blood orange juice
For Finishing
- 2 tablespoons honey for brushing
- ⅓ cup pistachios toasted
- sea salt
Instructions
- Preheat to 350°F
- Generously grease a 9-inch round cake pan with butter
- Line the bottom with parchment paper
- Using a sharp knife, slice 3-4 blood oranges into ⅛-inch-thick rounds
- Aim for 12-15 slices from the middle sections. Remove any seeds.
- Pat slices dry with paper towels
- Zest 2 oranges before slicing (1 tsp for caramel, 1 tbsp for cake)
- Melt 4 tablespoons unsalted butter in a light-colored saucepan over medium heat
- Swirl occasionally and cook until the milk solids turn golden brown (3-5 minutes)
- Watch carefully – remove from heat when lightly golden and nutty-smelling
- Add to the hot browned butter: ⅓ cup coconut sugar, 1 tablespoon honey, a Pinch fine salt, ½ teaspoon cardamom, and 1 teaspoon blood orange zest.
- Stir until the sugar dissolves (1-2 minutes)
- Pour the caramel into the prepared pan and tilt to spread evenly.
- Arrange blood orange slices in overlapping concentric circles, starting from the outer edge. Work toward the center
- In a large mixing bowl, whisk together: 1 cup all-purpose flour, ¼ cup almond flour, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, ¾ teaspoon cardamom, ground, and ¼ teaspoon ginger, ground
- In a medium bowl, whisk 2 eggs and ½ cup coconut sugar vigorously for 1 minute. You can use a hand mixer for this.
- Slowly drizzle in ½ cup olive oil while whisking
- Add: ½ cup plain yogurt, 1 tsp vanilla extract, 1 tablespoon blood orange zest, 1 tablespoon blood orange juice, and 1 tablespoon fresh ginger, grated. Whisk until smooth
- Add the dry flour mixture to the wet ingredients mixture. Fold gently until no flour streaks remain. Don't overmix!
- Gently spoon the cake batter over the blood oranges. Smooth the top carefully without disturbing the oranges.
- Tap the pan 2-3 times on the counter.
- Place the cake into the preheated oven and bake 40-45 minutes (rotate halfway at 20-22 minutes)
- Done when: the top is golden, springs back when touched, and a toothpick comes out clean
- Let the cake cool on a wire rack for 12-15 minutes. Run a knife around the edge
- Place the serving plate on top and flip in one confident motion!
- Let it sit for 1-2 minutes, then lift off the pan.
- Brush the exposed blood oranges with 2 tablespoons honey while still warm.
- Toast ⅓ cup pistachios in a dry pan (3-4 minutes).
- Sprinkle the pistachios on top, add flaky sea salt .
- Let cool for another 10-15 minutes before slicing.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This is how I want to bake in February, with citrus that is actually in season and flavors that make sense together.
This Blood Orange Cake with cardamom and lots of fresh ginger just works. Make this for someone you want to impress, or make it just for yourself. Either way, you will love it.
FAQ
What pan works best for an upside-down cake?
A 9-inch round cake pan with straight sides works best. Avoid springform pans, as the caramel can leak.
Can I skip the almond flour?
Yes. You can replace it with additional all-purpose flour, but the cake will be a bit less tender.
Why did my cake stick to the pan?
Upside-down cakes rely on both parchment paper and proper resting time. Make sure the pan is well-lined and flip the cake after about 15 minutes of cooling.
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