Upside Down Citrus Corn Cake


Chef: Nubia Renteria

Yields: 9” Cake



Citrus Rings:

  • 6 cups Water

  • 6 cups Sugar

  • 5 Blood Oranges & Cara Cara Oranges

Cake Batter:

  • 9” Cake Pan

  • 540 g Butter

  • 16 oz Granulated Sugar

  • 1 Blood Orange, zested

  • 8 Whole Eggs

  • 4 oz Sour Cream

  • 4 tsp Vanilla Extract

  • 16 oz Cornmeal

  • 8 oz All-Purpose Flour

  • 3 tsp Baking Powder

  • 1 tsp Kosher Salt

Lemon Curd:

  • 1/2 cup fresh lemon juice

  • 2 teaspoons finely grated fresh lemon zest

  • 1/2 cup sugar

  • 3 large eggs

  • 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces

Blackberry Sauce:

  • 1 1/2 cups fresh blackberries, washed

  • 1/2 cup water

  • 3 tablespoons sugar

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon fresh lemon zest


Citrus Rings:

  1. Prep the citrus rings: Mandolin blood and cara cara oranges to a ¼ inch thickness 

  2. Bring sugar and water to a boil in a medium sized pot and pour in citrus rings. 

  3. Turn off heat and cover with plastic wrap, set aside.

Cake Batter:

  1. Cream the sugar, butter and zest together in a mixing bowl until light and fluffy.

  2. Add eggs one at time until incorporated into the batter scraping the bowl

  3. Add the wet ingredients until combined

  4. Fold in the dry ingredients by hand until incorporated

  5. Once the citrus rings have cooled, take them out of the simple syrup and arrange each one alternating onto the bottom of a 9” cake pan until fully covered.

  6. Spoon in batter over the rings and bake at 325 degrees for about 30-45 mins until toothpick inserted comes out clean.

Lemon Curd:

  1. In a 2-quart heavy saucepan, whisk together juice, zest, sugar, and eggs

  2. Add in butter and cook over moderately low heat, whisking continuously, until curd is

  3. thick enough to hold marks of whisk and first bubble appears on surface. About 6 minutes.

  4. Transfer lemon curd to a bowl

  5. Cover the surface with plastic wrap

  6. Chill for at least 2 hours or overnight in the refrigerator

  7. Keep refrigerated in an airtight container for up to 1 week

Blackberry Sauce:

Yield: 1 ¼ cup

  1. In a medium non-stick sauce pan, cook the blackberries, 1/4 cup water, sugar,

  2. and lemon juice on medium high for 5 minutes, stirring occasionally.

  3. Break up the berries using the back of the spoon.

  4. Lower the heat to low and cook until the mixture slightly thickens about 5

  5. minutes

  6. Add lemon zest

  7. Remove from heat

  8. Cool to room temperature (sauce will thicken as it cools)

  9. Pour into desired container and serve or place in the refrigerator for up to 7 days