Why You’ll Love This Recipe

I love how this cake combines the nostalgic comfort of an upside-down cake with the fresh, modern flavor of Aperol. The caramelised orange slices create a glossy, golden topping, while the soft almond meal base keeps every bite moist and fragrant. It’s indulgent without being overly sweet, and the Aperol syrup adds a delightful citrus bitterness that balances everything perfectly. I also enjoy how it looks—it’s one of those bakes that impresses with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250g butter, softened
1 cup caster sugar
3 eggs
2 cups almond meal
1 tsp finely grated orange rind
1/4 cup orange juice
2 tbsp Aperol aperitivo
3/4 cup self-raising flour
Whipped cream, to serve

Caramelised Orange
2 oranges
1/4 cup caster sugar
10g butter

Aperol Syrup
1/2 cup orange juice
1/4 cup caster sugar
2 tbsp Aperol aperitivo

Directions

1. I preheat the oven to 180°C (160°C fan-forced), then grease a 6cm-deep, 22cm round cake pan and line both the base and sides with baking paper.

2. To make the caramelised orange, I peel the oranges and remove all the white pith before slicing them into 1cm-thick rounds. I heat a large frying pan over high heat and sprinkle the sugar evenly across the surface. Without stirring, I let it cook for 10–12 minutes until it melts and turns golden. Then I add the butter and whisk to combine. I add the orange slices, cooking for 30 seconds while turning to coat them in caramel. Using tongs, I arrange the orange slices neatly on the base of the prepared pan and pour over any remaining caramel.

3. For the cake batter, I beat the butter and sugar together in a large bowl until creamy. Then I add the eggs one at a time, beating after each addition. I mix in the almond meal, orange rind, juice, and Aperol until smooth, then gently fold in the flour until just combined. I spoon the mixture over the orange slices and spread it evenly.

4. I bake the cake for 45 minutes, then cover it with foil and bake for another 25 minutes or until a skewer inserted into the center comes out clean. I let it cool in the pan for 15 minutes.

5. Meanwhile, I prepare the Aperol syrup. I place the orange juice and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. I bring it to a boil over high heat and let it cook for 6–7 minutes until it thickens into a syrup. I remove it from the heat and stir in the Aperol, allowing it to cool and thicken slightly.

6. Once the cake has cooled a bit, I turn it out onto a serving plate so the caramelised oranges are on top. I drizzle a little of the Aperol syrup over the cake and serve it with whipped cream and the remaining syrup on the side.

Servings and Timing

This recipe serves 12 people.
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes

Variations

Sometimes I add a splash of Grand Marnier or Cointreau to the syrup for extra depth. If I don’t have Aperol, I use Campari for a stronger bitter note or orange liqueur for a sweeter flavor. I also like adding a pinch of cardamom or cinnamon to the cake batter for a warm spice element. For a gluten-free version, I replace the self-raising flour with a gluten-free baking blend.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I let it come back to room temperature or gently warm it in the microwave for 10–15 seconds. The syrup can be stored separately in a jar in the fridge for up to a week and gently reheated before drizzling.

FAQs

Can I make this cake without Aperol?

Yes, I can replace Aperol with orange juice or a non-alcoholic orange syrup for a similar flavor.

Can I use blood oranges instead of regular oranges?

Absolutely. Blood oranges add a beautiful color and a slightly tangier taste.

Do I need to peel the oranges completely?

Yes, removing the pith ensures the slices aren’t bitter once caramelised.

Can I make this cake ahead of time?

Yes, it keeps beautifully. I often bake it the day before and drizzle the syrup just before serving.

How do I stop the caramel from burning?

I keep an eye on it closely and don’t stir while it melts. Once it turns golden, I add the butter immediately to stop the cooking process.

Can I freeze this cake?

Yes, I wrap individual slices tightly and freeze for up to 2 months. I thaw them overnight in the fridge before serving.

Why is my cake too dense?

That can happen if the batter is overmixed. I make sure to fold in the flour gently to keep the texture light.

Can I use margarine instead of butter?

Butter gives a richer flavor, but margarine will work if needed. I just make sure it’s suitable for baking.

What can I serve with this cake besides whipped cream?

I like serving it with vanilla ice cream or Greek yogurt for a creamy contrast.

How do I know when the cake is done?

I test the center with a skewer—if it comes out clean, it’s ready. The top should also feel springy to the touch.

Conclusion

This orange Aperol upside-down cake is a stunning blend of classic comfort and modern flavor. I love how the caramelised oranges create a glossy, golden topping, while the almond cake beneath stays soft and rich. With its sweet-citrus aroma and a hint of Aperol’s signature bitterness, it’s the perfect dessert to impress guests or to treat myself to a slice of sunshine any time of year.