A modern take on an upside down cake starring my favorite winter citrus fruits: Blood Oranges and Meyer Lemons! The texture of this citrus scented cake is so moist and tender you would never guess it is made with almond flour and also dairy free! Such a wow factor when it’s flipped over to reveal the beautiful citrus mosaic and combination of flavors from the blood oranges and lemons togethe, it is so gorgeous and bright. This is a cake that feels as just good to eat as it tastes and is sure to chase those Winter Blues away!
Makes: 8 slices
Prep Time: Approximately 30 minutes
Bake Time: Approximately 30 minutes
- 1 blood orange, zested and sliced thinly
- 1 meyer lemon, zested and sliced thinly
- 1 tablespoon combination orange and lemon zest reserved from fruits above
- 4 large eggs whites and yolks separated
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon pure orange extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 -1/2 cups superfine almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Zest of 1 medium lemon
- Zest of medium blood orange
- 1 blood orange, zested and juiced
- 1 Meyer lemon, zested and juiced
- 1/4 cup granulated sugar
- Preheat the oven to 350°F (180°C). Grease bottom and sides of a 9 inch cake pan and line bottom with parchment paper. (You don’t have to line the sides of the pan with parchment as shown in the pictures below. The cake should come away from the pan cleanly if the sides are greased.)
- For syrup: Heat 1/4 cup of the sugar, citrus juice and zest in a small pot over medium heat until the sugar dissolves completely and mixture is bubbly and thickens slightly, about a couple of minutes. Pour the syrup into the bottom of the prepared cake pan.
- Slice orange and lemon into 1/4 inch thick rings. Carefully remove the peel with pith from the orange and lemon slices by cutting off the outer edge leaving just the fruit. (This is to make sure that you can cut through the cake when slicing without dislodging pieces of fruit and to avoid a bitter flavor from the pith.) Line the bottom of the pan with prepared citrus fruits, cutting some in half as needed to fill the gaps in between the whole slices. Set aside while you make the batter.
4. In the bowl of a standing mixer fitted with the whisk attachment, place the egg whites and cream of tartar. Beat the egg whites on medium speed until they become foamy, then add 1/4 cup sugar, the vanilla, orange and lemon extracts, increase the speed to high and continue to beat until they form soft peaks. Remove from the mixing bowl and set aside.
5. Stir together the almond flour, the remaining 1/4 cup sugar, baking powder, and salt and add to mixing bowl. Turn on low speed, add the egg yolks and mix just until incorporated.
6. Gently fold in the egg whites a third at a time, completely incorporating them between each addition. Fold in the lemon and orange zest.
7. Scrape the cake batter into the prepared pan lined with the fruit and syrup and smooth the top. Bake on the center rack for approximately 30 minutes, until it is light golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
8. Place cake on a rack and allow to cool completely before carefully inverting onto a serving plate.
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