Snowy Christmas cupcakes-7421
Snowy coconut white chocolate cupcakes
Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Blood orange upside down cake
This striking cake celebrates winter blood oranges in all their glory! We arranged the orange slices into a checkerboard pattern instead of cutting conventional rounds, although you can pick whichever way you prefer. This cake can easily be made vegan – simply follow the method using our vegan vanilla cake recipe.

Blood orange upside down cake

Servings: 4-6

Ingredients

Blood orange layer:
1/2 cup white sugar
1/4 cup water
4-5 blood oranges, the zest of 1 reserved

Cake:
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup milk

Directions

Preheat the oven to 160°C and line a 20cm square tin with baking paper.

Place the white sugar and water in a small saucepan and simmer over medium heat until the sugar has completely dissolved. Set aside to cool slightly.

Meanwhile, zest one of the blood oranges in a small bowl and set aside to use for the cake batter. Place the orange stem-side up on a chopping board and slice off the skin from all four sides to square off the shape. Flip the orange on its side. Cut off the base of the orange, then slice the flesh to create approx 5mm-thick squares. Repeat with the remaining oranges.

Pour the cooled syrup into the prepared tin and swirl it around to cover the base. Arrange the squares of orange in the base until it is completely covered –  we managed to fit in 5 rows of 5.

To prepare the cake batter, whisk the eggs until foamy, then mix in the cooled melted butter, milk and reserved orange zest until combined. Add the cake mix and stir to form a smooth batter. Pour the batter over the oranges, taking care not to disturb their arrangement.

Place the cake in the oven and bake for about 30 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes before turning out onto a board or serving plate. Slice and enjoy while still warm!

 

Tip: You can snack on the offcuts of the blood oranges, or scoop out the flesh for smoothies, fruit salads and muesli. You can also cut conventional rounds from the peeled oranges to reduce waste if you prefer.

This cake can easily be made vegan – simply follow the method using our classic vegan vanilla cake recipe.

Ingredients

Blood orange layer:
1/2 cup white sugar
1/4 cup water
4-5 blood oranges, the zest of 1 reserved

Cake:
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup milk

Directions

Preheat the oven to 160°C and line a 20cm square tin with baking paper.

Place the white sugar and water in a small saucepan and simmer over medium heat until the sugar has completely dissolved. Set aside to cool slightly.

Meanwhile, zest one of the blood oranges in a small bowl and set aside to use for the cake batter. Place the orange stem-side up on a chopping board and slice off the skin from all four sides to square off the shape. Flip the orange on its side. Cut off the base of the orange, then slice the flesh to create approx 5mm-thick squares. Repeat with the remaining oranges.

Pour the cooled syrup into the prepared tin and swirl it around to cover the base. Arrange the squares of orange in the base until it is completely covered –  we managed to fit in 5 rows of 5.

To prepare the cake batter, whisk the eggs until foamy, then mix in the cooled melted butter, milk and reserved orange zest until combined. Add the cake mix and stir to form a smooth batter. Pour the batter over the oranges, taking care not to disturb their arrangement.

Place the cake in the oven and bake for about 30 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes before turning out onto a board or serving plate. Slice and enjoy while still warm!

 

Tip: You can snack on the offcuts of the blood oranges, or scoop out the flesh for smoothies, fruit salads and muesli. You can also cut conventional rounds from the peeled oranges to reduce waste if you prefer.

This cake can easily be made vegan – simply follow the method using our classic vegan vanilla cake recipe.

You may also like

/5
/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum