Photo: Natalie Levin
Orange cake is one of the signs for autumn (and winter) for me. Finally there are fresh oranges in the market, and the weather begins to cool down a bit, which make it the perfect timing to bake a fragrant orange cake.
This upside down orange cake is easy to make, so fragrant, soft and delicious, and the orange slices on top make it simply beautiful.
Photo: Natalie Levin
Upside-down Orange Cake
Ingredients:
- 150 grams (3/4 cup) sugar
- 4 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 125 ml. (1/2 cup) vegetable oil
- 150 ml. (3/4 cup) plain natural yogurt 3% fat (see notes for a nondairy version)
- 180 ml. (3/4 cup) orange juice
- Orange zest of 2 oranges
- 60 grams (2/3 cup) almond meal
- 280 grams (2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 2 finely sliced oranges
- A little sugar for coating
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl, mix sugar, eggs, vanilla, salt, oil, yogurt, juice and orange zest until you get a uniform mixture.
- Add almond meal, flour and baking powder and mix until combined.
- Arrange orange slices on the bottom of the pan for complete coverage. Sprinkle the oranges with sugar.
- Pour the batter over the orange and straighten the top.
- Bake the cake for 35-45 minutes or until golden and set.
- Cool at room temperature and turn over a serving dish. If necessary, straighten the cake so that it “sits” properly on the plate.
- If desired, sprinkle a little more sugar at the top of the cake (over the orange slices) and burn it with a kitchen torch. It is not mandatory, but gives a slightly more golden look to the top.
- The cake is at its best on the day of preparation, but it can be kept in the refrigerator for up to a week.
- It is recommended to serve the cake at room temperature, so it is best in texture.
- Instead of oranges, you can use tangerines and even grapefruit. The flavors will vary accordingly.
- Instead of almond meal, ground coconut can be used in the same amount.
- Instead of yogurt, you can use the same amount of water. The texture of the cake will be a bit less rich, but it will come out no less tasty and the cake will be nondairy.
Photo: Natalie Levin
Photo: Natalie Levin