Orange Marmalade Cake

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.

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

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

• 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.

• 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.

• 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.

• 7- Mix until combined.
• 8- Add the flour to the egg and sugar mixture.

• 9- Mix until the flour is incorporated.
• 10- Pour the batter directly over the oranges in the prepared baking pan.

• 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.

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!

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!