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Blood orange upside-down cake
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 232
  • Fat about 14g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 1 tbsp coarse cane sugar
  • 3 blood orange x
Cake mixture
  • 150 g butter, soft
  • 4 tbsp red currant jelly
  • 80 g coarse cane sugar
  • 100 g white flour
  • 3 egg
  • 50 g shelled ground almonds
  • 2 bags camomile tea, contents only
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 blood orange, the whole juice
  • One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.
Cake mixture
Place the butter, sugar and redcurrant jelly in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds, chamomile tea, baking powder and salt, mix in. Spread the cake mixture over the orange slices.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Prick the cake firmly with a wooden skewer. Drizzle the blood orange juice over the cake. Remove the tin frame, carefully turn the cake out onto a cooling rack, remove the base, leave to cool.

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