Citrus upside down cake Recipe

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Nutrition per portion

Calories 317 kCal 16%
Fat 19g 27%
  -  Saturates 11g 55%

If you are making a batch of marmalade, try baking this delicious tangy, sweet and moist cake with it. Don’t worry, it’s just as tasty with shop-bought!


  • For the topping:
  • 3-4 tangerines, mandarins or satsumas, thinly sliced
  • 30g (1oz) butter, melted
  • 2 level tbsp caster sugar
  • For the cake:
  • 125g (4oz) butter, softened
  • 125g (4oz) self-raising flour
  • 150g (5oz) marmalade, preferably mandarin
  • 3 med eggs
  • 2-3 tbsp sieved marmalade, to glaze
  • Custard or crème fraîche, to serve
  • 23cm (9in) spring-clip round tin, lined


  • Set the oven to 190°C/375°F/Gas Mark 5.

  • Cook the citrus slices in boiling water for 2-3 mins, and then drain them well.

  • Brush the melted butter over the base of the lined tin and sprinkle over the sugar. Arrange the citrus slices on top.

  • To make the cake: Beat together the butter, flour, marmalade and eggs until the mixture is smooth. Spoon the mixture over the sliced citrus

  • fruits and spread it out gently, taking care not to disturb the pattern of the citrus slices.

  • Bake the cake in the centre of the oven for 35-40 mins, or until it has risen and is just firm to the touch in the centre. Remove the cake from the oven and leave it to cool in the tin for about 5 mins. Warm the sieved marmalade with 1 tbsp water until smooth and runny for a glaze.

  • Turn the cake out on to a serving plate and peel away the lining paper. Brush the glaze over the top. Serve the cake, warm or cold, with custard or crème fraîche.

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Top Tip

Make sure you base-line tin with a circle of baking parchment to make sure cake comes out easily.