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Orange Aperol Upside-Down Cake

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A rich and elegant Orange Aperol Upside-Down Cake featuring caramelised orange slices, almond meal, and a bittersweet Aperol syrup. Moist, zesty, and beautifully glossy — perfect for any special occasion or afternoon treat.

Ingredients

250 g 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, peeled and sliced into 1 cm rounds

1/4 cup caster sugar

10 g butter

Aperol Syrup:

1/2 cup orange juice

1/4 cup caster sugar

2 tbsp Aperol aperitivo

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Grease and line the base and sides of a 22 cm round, 6 cm-deep cake pan with baking paper.
  2. Make the caramelised oranges: Heat a large frying pan over high heat. Sprinkle sugar evenly across the surface and cook without stirring for 10–12 minutes until golden. Add butter and whisk to combine. Add orange slices and cook for 30 seconds, turning to coat. Arrange slices neatly in the base of the prepared pan and pour over any remaining caramel.
  3. Make the cake batter: Beat butter and sugar together until creamy. Add eggs one at a time, beating after each addition. Mix in almond meal, orange rind, orange juice, and Aperol until smooth. Gently fold in self-raising flour until just combined. Spoon batter over the orange slices and spread evenly.
  4. Bake for 45 minutes, then cover with foil and bake for a further 25 minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes.
  5. Prepare the Aperol syrup: Combine orange juice and sugar in a small saucepan over medium heat. Stir until sugar dissolves, then boil for 6–7 minutes until thickened. Remove from heat, stir in Aperol, and let cool slightly.
  6. Turn out the cake onto a serving plate so the caramelised oranges are on top. Drizzle with a little Aperol syrup and serve with whipped cream and remaining syrup on the side.

Notes

Replace Aperol with Campari for a stronger flavor or orange juice for a non-alcoholic version.

Use blood oranges for a beautiful color and tangier taste.

Add a pinch of cardamom or cinnamon for a warm spice note.

For gluten-free, substitute self-raising flour with a gluten-free blend.

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Nutrition

Find it online: https://chocolatecoveredamy.com/orange-aperol-upside-down-cake/