Blood Orange-Turmeric Upside Down Pound Cake Recipe

A turmeric cake with stunning and delicious citrus on top! Cakes with turmeric make for an unexpected dessert that is packed with flavor and buttery goodness!


  • 1 tablespoon unsalted butter, softened
  • 2 to 3 blood oranges
  • 1/4 cup low or full-fat milk
  • 2 tablespoons fresh turmeric, freshly grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon sea salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, melted


  1. Preheat the oven to 350 degrees F, and adjust a rack to the center. Use a pastry brush, or a bit of the butter wrapper, to coat the bottom and sides of a 9-inch cake pan with the tablespoon of softened butter. Set aside.
  2. On a clean, dry surface, use a paring knife to cut about 1/2-inch off the top and bottom of each blood orange. Then to remove the skin, set them down on one of their flat surfaces and use a the knife, moving downwards, just inside the skin, cutting only slightly into the flesh. (Here's a photographic guide for cutting citrus this way.) Now, cutting horizontally into the blood oranges, create round slices that are about 1/4-inch thick. Place them on the bottom surface of the buttered cake pan, covering as much of the space as possible. The edges of the orange slices should be touching each other. Set aside.
  3. In a small saucepan, combine the milk with the freshly grated turmeric. (Here's How to Use Fresh Turmeric.) Place the pan over medium-high heat and bring to a strong simmer. Then turn off the heat, cover, and set aside.
  4. In a large mixing bowl, combine the flour with the baking powder, cardamom and salt. Set aside.
  5. Full instructions visit @cookingontheweekends

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