This blood orange, saffron and semolina cake is a fragrant upside-down cake with a moist, tender crumb and a striking citrus topping. The combination of floral saffron, bright blood orange, and softly textured semolina creates a dessert that feels both comforting and refined, perfect for serving with tea or as a light yet impressive finale to a meal.

Why You’ll Love This Recipe

This cake is simple to prepare yet looks elegant when served. The blood oranges caramelize gently as the cake bakes, forming a glossy, syrupy topping once inverted. Semolina gives the cake a unique texture that pairs beautifully with citrus, while saffron and orange blossom water add subtle warmth and aroma. It’s naturally dairy-free, balanced in sweetness, and ready in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blood orange topping
3 medium blood oranges, thinly sliced with peel on
100 g granulated sugar
2 tablespoons water

For the cake batter
120 g fine semolina flour
120 g all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
150 g granulated sugar
½ teaspoon saffron threads
1 tablespoon finely grated blood orange zest
3 large eggs, at room temperature
120 ml neutral vegetable oil
120 ml freshly squeezed blood orange juice
1 tablespoon orange blossom water
1 teaspoon vanilla extract

Directions

Preheat the oven to 175°C. Grease a 22 cm round cake pan and line the bottom with parchment paper.

Arrange the blood orange slices in an overlapping layer on the base of the pan.

In a small saucepan, combine the sugar and water for the topping. Heat gently until the sugar dissolves, then pour the syrup evenly over the oranges. Set aside.

Place the saffron threads and granulated sugar in a small bowl and rub them together with your fingertips until fragrant and lightly tinted.

In a separate bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt.

In a large bowl, whisk the eggs with the saffron sugar until pale. Gradually whisk in the oil, followed by the blood orange juice, orange blossom water, vanilla extract, and blood orange zest.

Fold the dry ingredients into the wet mixture until just combined. The batter will be slightly thick.

Pour the batter gently over the prepared oranges and smooth the surface.

Bake for 40 to 45 minutes, or until golden and a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate and remove the parchment paper.

Servings and timing

Servings: 8 slices
Preparation time: 15 minutes
Baking time: 40–45 minutes
Total time: about 1 hour

Variations

You can replace blood oranges with regular oranges or mandarins when they are out of season. For added richness, substitute 30 g of the all-purpose flour with finely ground almonds. A small handful of chopped pistachios sprinkled on top adds texture and color. If orange blossom water is unavailable, use a smaller amount of rose water or omit it entirely.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring chilled slices to room temperature before serving. To reheat, warm slices gently in a low oven for a few minutes.

FAQs

Can I make this cake in advance?

Yes, it can be baked one day ahead and stored covered at room temperature.

What role does semolina play in this recipe?

Semolina adds structure and a slightly crumbly, tender texture that absorbs the citrus syrup well.

Can I use ground saffron instead of threads?

Threads are best, but a very small pinch of ground saffron can be used if necessary.

Should I remove the blood orange peel?

No, keeping the peel adds aroma and a pleasant bitterness that balances the sweetness.

Is orange blossom water essential?

It enhances the flavor, but the cake will still taste good without it.

Can I substitute olive oil for vegetable oil?

Yes, a mild olive oil works well and adds subtle depth.

How do I prevent the cake from sticking?

Using parchment paper on the pan base and pouring the syrup evenly helps ensure a clean release.

Can this cake be frozen?

Yes, wrap tightly and freeze for up to one month. Thaw at room temperature before serving.

Why is the cake slightly dense?

The density comes from the semolina, which is intentional and part of the cake’s character.

Can I use a different pan shape?

Yes, a similarly sized square or rectangular pan can be used, though baking time may vary slightly.

Conclusion

This blood orange, saffron and semolina cake brings together vibrant citrus, gentle floral notes, and a beautifully moist crumb. With its caramelized fruit topping and rich aroma, it’s a dessert that feels special without being complicated, making it ideal for both everyday enjoyment and special occasions.

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