A Citrus & Rosemary Recipe, by Diana Yen

We feature a recipe from Diana Yen — cook, writer and founder of Simple Fare — whose work explores mindful cooking and the quiet beauty of everyday rituals. Her Citrus & Rosemary Upside-Down Cake brings together bright citrus and grounding herbs, a pairing that feels naturally aligned with essential oils.

We partner with Diana because she shares our belief that care — for our homes, our bodies and the natural world — begins with simple, intentional choices.

Citrus Rosemary Upside-Down Cake 

Serves 6–8

INGREDIENTS

For the topping:

3 tbsp unsalted butter, plus more for greasing the pan

¼ cup brown sugar

4–5 small oranges (blood oranges, navel, tangerines, or a mix; about 1¼ lb.), thinly sliced

For the cake:

1¾ sticks unsalted butter, room temperature

1 cup granulated sugar

3 large eggs, room temperature

7 tbsp Greek yogurt

1 tsp vanilla extract

Zest of 1 orange

1½ tbsp fresh rosemary, finely chopped

1⅓ cups almond flour

¾ cup all-purpose flour

1 tsp baking powder

½ tsp salt

½ tsp ground cardamom

Method

Heat the oven to 205°C / 400°F. Butter a 9-inch cake pan, line the bottom with parchment, then butter the parchment. Melt the 3 tablespoons butter with the brown sugar just until dissolved, then pour into the pan and tilt to coat evenly. Arrange the orange slices over the syrup, overlapping slightly and pressing gently so they sit flat.

Beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing on low and scraping the bowl between additions. Stir in the yogurt, vanilla, orange zest, and rosemary. Whisk together the almond flour, all-purpose flour, baking powder, salt, and cardamom, then fold into the batter just until combined. Spread the batter evenly over the oranges.

Bake for 15 minutes, then reduce the oven to 163°C / 325°F and bake 40–45 minutes more, until the centre is just set. Let cool briefly, run a knife around the edge, then invert onto a platter while still warm and peel away the parchment.

Serve warm or at room temperature, with yogurt or a drizzle of honey if you like.