Upside-Down Marmalade Cake

Lately I’ve been skipping my morning toast and baking my marmalade into this glossy, golden upside-down cake instead — and honestly, I’m not sorry about it. It’s soft, buttery, citrusy and just the right amount of indulgent. Perfect for a cosy breakfast, weekend bake, or even dessert with a little cream.

Here’s how to make it 

Difficulty Medium

Serves 2

Prep time 20 mins

Cook time 60 - 70 minutes

Ingredients

3 medium oranges, thinly sliced

200g caster sugar

Zest of 2 oranges

Pinch of salt

4 eggs

150ml olive oil

1 tsp vanilla extract

100g La Vieja Fabrica marmalade (plus more for glazing)

125g plain flour

75g ground almonds

1 tsp baking powder

Method

1.

Line a 25cm cake tin and layer the base with orange slices.

2.

Whisk sugar, zest & salt, then add eggs and whisk until pale and fluffy.

3.

Slowly add olive oil, vanilla & marmalade.

4.

Fold in flour, almonds & baking powder.

5.

Pour over the orange slices and bake at 175°C for 60–70 mins.

6.

Cool slightly, then flip and brush with warm marmalade.

7.

Serve warm — ideally for breakfast, when nobody’s watching!

Recipe by

Christiaan De Vries (GBBO finalist 2024) @christiaan.de.vries

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