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Blood Orange Upside Down Muffin Cakes


These are lovely tea cakes, not too sweet but just sweet enough. Fancy them up with a dollop of freshly whipped cream, make your self a pot of tea and enjoy….Easy peasy to make and clementines or mandarines can be substituted for the blood oranges if you like. Lovely indeed.



Blood Orange Upside Down Muffin Cakes






1 cup butter (2 sticks), room temp.

1 1/4 cup granulated sugar

1 1/2 cups all-purpose flour

4 large eggs, room temp.

1 teaspoon vanilla

finely grated zest of 1 blood orange

about a tablespoon brown sugar for each tin

enough slices of blood orange to fit into bottom of each tin


Hot Syrup


1/2 cup blood orange juice

1/2 cup sugar





Preheat oven to 350 degrees F.

Beat the butter and sugar until pale and fluffy.

Add the eggs one at a time, allowing to fully combine between each addition.

Add zest and vanilla, mix.

Sift the flour and the baking powder over the mix and fold it in to combine.

Sprinkle the brown sugar in the bottom of each cavity of a greased muffin pan.

Add a slice of blood orange (cut about 1cm thick) on top of the sugar.

Dollop the batter on top of each clementine slice in each muffin tin (about 3/4 of the way up the pan).

Bake for 25 – 30 minutes, until golden brown.

Cool on wire rack. Invert on rack/plate when cool.

Make the syrup by bringing the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken.

Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb.




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