The Best Orange Cake Ever

I was so excited to see a picture of the delicious upside down orange cake I made, feature in this month’s Tesco magazine – so I thought I’d share the recipe online. The recipe is Tesco’s, I made it, put it on instagram (@gottolovecoffee) and Tesco picked it up and asked if it was ok to show in their magazine. Of course it was 😊

Seriously, this cake is so good, really easy and quite impressive looking – for very little effort. Once you made it the first time, you’ll be making it again and again, I promise you.

With all the wet weather we’ve been having – we defintely need more cake in our lives and homade cakes are just the best. I somehow feel less guilty eating homeade cake, like the calories somehow don’t count. I think everyone should apply this logic. Life is far too short.

Nice to see our hotels, cafes and restaurants opening up again. It’s been far too long and I’ve missed you all.

Here’s the recipe, give it a go.

Keep safe everyone.

Helen x

Tesco’s Blood Orange Upside Down Cake


  • 3 Blood oranges
  • 10 g Rosemary, fresh
  • 3 Eggs, large
  • 2 tsp Baking powder
  • 380 g Caster sugar
  • 180 g Plain flour
  • 1/4 tsp Salt
  • 180 g Butter, unsalted
  • 1 Mascarpone
  • 4 tbsp Milk


  • Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar. Add the blood orange slices (removing any seeds), bring to a gentle simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove from the heat.
  • Preheat the oven to gas 4, 180°C, fan 160°C and grease a deep, 23cm round cake tin. Lightly flour the inside and line the bottom with nonstick baking paper. Place on a baking tray. Carefully arrange the orange slices in the bottom of the tin to overlap slightly, starting in the middle and working your way out. Drizzle over 2 tbsp orange syrup and set aside
  • Mix the flour, baking powder, orange zest, rosemary and salt in a mixing bowl; set aside. Beat the butter and remaining 180g sugar with an electric whisk for 5 mins until pale and creamy. Add the eggs, one at a time, mixing well between each addition. Gently fold in the flour mix until just combined, being careful not to overmix. Stir through the milk.
  • Scrape the batter into the cake tin over the orange slices and gently smooth the top. Bake for 40 mins until the cake is golden, springs back when pressed and a cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then run a knife around the edge of the tin to loosen. Transfer to a wire rack, peel off the paper and drizzle with another 2 tbsp orange syrup. Leave to cool completely, then serve with extra syrup and mascarpone (optional)
  • Enjoy!

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