This upside-down Orange Marmalade Cake is adorned with glistening orange slices, slathered with marmalade, adding a touch of sophistication to the soft spongy cake layer.
The sticky marmalade topping offers a delightful citrus flavour and delicate sweetness and is infused with a distinctive depth of flavour from the fresh rosemary and anise seeds.
![Upside-down orange marmalade cake with a slice cut off.](https://marisasitaliankitchen.com/wp-content/uploads/2019/05/upside-down-marmalade-cake-1.jpg)
I have fond memories of growing up with simple desserts such as this marmalade cake.
Then, there were no fancy frills adorning Mamma’s cakes, nor were any piping skills needed to decorate her sweet treats.
Mamma would cut the cake in half and generously brush the cut sides with sweet liquor. Then the two layers were sandwiched together with a velvety jam or homemade pastry cream. And that was it!
Simple. Rustic. And delicious.
My version comes with a little twist. Here, orange slices are lined side by side on the bottom of a springform pan with the batter poured directly over and baked till golden.
Once flipped over, the glistened orange slices peak through, creating an almost too-pretty-to-eat cake.
Afterward, it’s generously coated with textured orange marmalade, which it absorbs, enhancing its deliciousness with a mildly tacky top layer.
Let’s get baking!
Ingredients for Upside-Down Orange Marmalade Cake
![Ingredients for an orange marmalade cake.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
Aside from the usual flour, sugar, eggs and milk when baking a cake, here are some add-ins that elevate a simple cake to the sublime!
- Oranges are the star ingredient to make this easy marmalade cake. You’ll need sliced oranges with the rinds removed to line the bottom of the springform pan. And also both the zest and juices. I love and use the sweet Cara Cara oranges when making this orange cake recipe. Both for their natural sweetness and orange to reddish-tinged flesh that peeks through the top layer of the orange cake.
- Orange Marmalade as a finishing touch, spread over the upside-down cake for extra tang and a lovely sticky sheen.
- Sliced toasted almonds when ground and used in baking will add a nutty texture to baked goods.
- Extra Virgin Olive Oil renders a cake with an incredibly moist and tender crumb that stays fresher far longer than a butter-based cake and enhances the overall taste of baked goods.
- Fresh Rosemary and other herbs are usually associated with savoury meals, and when used in baked goods adds, a pleasant herbal fragrance that compliments the sweeter treats. Rosemary pairs wonderfully with citrus and olive oil and rounds off the delicious flavours.
- Anise seeds add a unique twist to baked goods. And a little goes a long way. Its hint of licorice-like taste marries well with the fresh rosemary. But if you’re not a fan, leave it out.
- Demerara Sugar is often used to garnish baked goods. The coarse-grain sugar in this recipe helps caramelize the orange slices.
How to Make an Upside-Down Orange Marmalade Cake
![Ground almonds with flour in a wooden bowl.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 1- In a food processor, pulse the sliced almonds with one teaspoon of sugar until very fine. Take care not to over-process because it can quickly turn into nut butter.
- 2- Whisk together the finely ground almonds, all-purpose flour and baking powder and set this aside.
![Sliced oranges in a prepped baking pan.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 3- Grease the bottom and sides of a 9-inch spring form pan. Line the bottom of the baking pan with parchment paper and grease the top of the parchment paper. Sprinkle with 2 tablespoons of demerara sugar.
- 4- Circularly place the sliced oranges directly over the sprinkled sugar while filling the empty gaps with smaller orange pieces.
![Orange cake batter mixture in the mixing bowl.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 5- In the bowl of a stand mixer or hand-held mixer, beat the eggs together for one minute.
- 6- Add the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds to the egg mixture.
![Mixing flour in the cake batter.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 7- Mix until combined.
- 8- Add the flour to the egg and sugar mixture.
![Mixed orange cake batter in a baking pan.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 9- Mix until the flour is incorporated.
- 10- Pour the batter directly over the oranges in the prepared baking pan.
![Freshly baked orange upside-down cake topped with marmalade.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
- 11- Bake for approximately 35 to 40 minutes. Test for doneness by inserting a wooden skewer in the middle. It should come out clean.
- 12- Once cooled, invert the cake over a serving platter and peel off the parchment paper to reveal the orange upside-down cake. Use an offset spatula to spread the orange marmalade over the cake.
![Upside-down orange marmalade cake on a cake stand.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
This delightful recipe featuring orange marmalade is incredibly simple to create, making it a breeze to whip up. It’s moist, crumbly, and so delicious!
A sheer joy to serve in the presence of family or friends gathered around the table, enjoying one another’s company.
Happy Baking!
![Slice of orange upside down marmalade cake.](https://marisasitaliankitchen.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
More Desserts with Herbs
Pear Honey Rosemary Bundt Cake is an incredibly moist cake chock full of diced sweet pears that celebrates the arrival of Fall.
Lemon Thyme Cake is made with olive oil for an exquisite depth of flavour and drizzled with a lemon glaze. It’s a delight served with an afternoon cup of tea or other favourite hot beverages.
This Orange Marmalade cake recipe was first published on May 18, 2019, and republished on August 28, 2023, with a switch-up in turning it into an upside-down cake. New content and photos have also been added!
Orange Marmalade Cake
Ingredients
- 1 cup sliced almonds (92 grams )
- 1 cup all purpose flour (133 grams)
- 1 teaspoon baking powder (5 grams)
- 2 oranges (I used Cara Cara oranges)
- 2 tablespoons demerara sugar
- 3 large eggs (room temperature)
- 1 cup granulated sugar (200 grams)
- 3/4 cup olive oil
- 1/2 cup almond milk (or regular cow's milk)
- 2 tablespoons orange juice (freshly squeezed)
- lemon zest (from 1 lemon)
- 1 teaspoon fresh rosemary (finely chopped)
- 1/2 teaspoon anise seeds
- 1/2 cup orange marmalade (165 grams)
Instructions
- Place the sliced almonds with one teaspoon of granulated sugar in a food processor and pulse till very finely ground.
- Whisk together the finely ground almonds, flour and baking powder in a medium-sized bowl. Set aside while you prep the pan.
- Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and grease the top of the parchment paper.
- Sprinkle with two tablespoons of demerara sugar.
- Slice the oranges into 1/4-inch slices and trim off the peel with a sharp pairing knife.
- Line the springform pan with the sliced oranges directly over the demerara sugar and fill the empty gaps with smaller orange pieces. Set aside.
- Preheat the oven to 350 degrees F.
- In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
- Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
- Add the flour mixture to the egg mixture and mix until well combined.
- Pour the cake batter into the prepared pan.
- Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
- The cake will be medium brown in colour when done and the top will spring back to the touch.
- Let the cake cool for 30 minutes before releasing it from the springform pan.
- Invert the cake over a serving platter and peel off the parchment paper to reveal the orange upside-down cake.
- Let the inverted cake cool for another 30 minutes and then spread the orange marmalade over the top of the cake with the back of a spoon or offset spatula.
- Slice and enjoy with your favourite hot beverage.
Lovely cake Marisa! Very very tempting.
Thanks Lili! It’s always a hit…simple and so yummy!
Looks fantastic! 💕
Thanks Bernice! It’s a lovely moist cake and really easy to make!
Thank you for bringing the memories back in such a beautiful way ! Pinning !
I’m glad you like it and thanks for sharing!
Looks so moist!!!! Beautiful as always…
Ahhh thanks Diana! It truly is moist and so flavourful!
This is my type of cake, I am printing the recipe as I type. Simple, straightforward with all of the elements I adore. A friend from Friuli sends me homemade orange marmalade which I will happily use for your wonderful recipe. Thank you so much Marisa!
How lucky Paula to receive homemade marmalade from Friuli! Nothing beats the flavours of homemade and I’m sure it will turn out amazing! It’s a real keeper😍
Spreading the marmalade on the cake when it is still warm and letting it soak in is pure perfection! Love orange flavoured desserts, so I’m all over this one. And I need to try the candied orange peel!
Thanks Leanne! This cake is addictive and the candied orange peels are a must try!
Always desserts like this one in my childhood. Ans still now they are the ones I prefer to eat and to make. Lovely!
Same here…simple and flavourful cakes can be whipped up at a moments notice and still satisfies one’s sweet tooth!
Looks so delicious ! I never try candied orange peels but I need to!
Nathalie the candied orange peels are not difficult to make and well worth making your own…a total fun project!
Indeed, your cake is such a delight to see, can’t imagine how delicious it must be to eat. It’s love at first sight for me. I have to make this cake! Thanks for sharing your mom’s recipe with all those lovely memories attached to it which makes it even more special. Have a lovely day!
Thanks so much Fouzia! It’s really a lovely cake with all the gooey sticky topping and such a wonderful flavour in every bite. Enjoy!
This sounds so delicious!
Thanks Ros, it really is and its so simple to put together!
I was looking for a recipe to use my homemade marmalade and almond flour and there was your recipe. What a delightful cake. I did not have the rosemary nor anise seeds, but added a bit of vanilla to it….light and tasty and so quick to do. Thank you for a wonderful recipe.
You’re very welcome Dieta! I’m so happy to hear you enjoyed this cake. The rosemary and anise seeds adds a lovely depth of flavour but am sure it was just as lovely with the vanilla. Thanks so much for commenting!
Thanks for sharing ! What brand orange marmalade did you use? I’m looking for the good one. Some of them had bad ingredients like corn syrup. Some are bitter. I’m on look up of a good orange marmalade.
Hi! I’m always on the look out for good marmalades myself and although I don’t remember the specific brand that I used that day I always lean towards the ones with no preservatives or artificial colour added. So I always read the ingredients first!
The ones in my pantry at the moment are Austrian and Greek imports!
And all list ingredients in order of fruit, sugar, lemon juice and fruit pectin!
Hope this helps!
I am using almond flour that has already been ground, yet the recipe calls for grinding whole almonds into flour. How much almond flour should I use? Also, it’s surprising the recipe has no salt. Is that a mistake?
Hi Ilene, although I haven’t tried it with almond flour an equal amount should work and no salt!