Lemon and Blood Orange Upside Down Cake

If you fancy a pretty, yet simple and healthy, cake then this recipe is for you.

In terms of ingredients, this cake gets a big tick of nutritional approval.  Not only is it packed with vitamin E from the almond meal (hello pretty skin, nails and hair), wholemeal flour and minimal sugar compared to other versions, it also has a burst of citrus flavours running throughout, as the real lemon and blood orange zest and juice give it its signature Spring flavour.  

Recipe by: GH Nutrition
Preparation time: 15 minutes
Cooking time: 40 minutes + 30 minutes resting
Makes 1 cake

2 cups almond meal
1 cup wholemeal flour
2 tsp baking powder
½ cup maple syrup
2 eggs
½ cup milk
1 tsp apple cider vinegar
Juice of two lemons
Juice of one blood orange
Zest of one lemon
Zest one blood orange
Pinch of salt

For the topping:
1-2 blood oranges
1-2 tbsp maple syrup

To make
Pre-heat the oven to 180 degrees.
Mix the milk with the apple cider vinegar and set aside for 10 minutes.
Zest the lemon and blood orange and then juice two lemons and the blood orange. Cut the blood oranges into thin slices and remove the peel.
Combine the almond meal, flour, baking powder, salt, eggs and maple syrup in a bowl and mix until completely combined.
Add the milk and lemon and orange juice and mix everything well in a food processor.
Place a sheet of baking paper into a round baking dish and place the orange slices on the bottom of the dish. Sprinkle with maple syrup. Then add the cake batter.
Bake at 180 degrees for 35-40 minutes until you can pull a knife out of the centre clean.
Let the cake cool for at least 30 minutes before flipping the cake upside down. Peel back the baking paper and let cool completely.
Garnish with almond slices, lemon or blood orange zest and coconut.

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.