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Upside-down Orange Cake

Upside-down Orange Cake

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.

Upside-down Orange Cake

Photo: Natalie Levin



Upside-down Orange Cake

22 cm round cake pan

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. 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

Upside-down Orange Cake

Photo: Natalie Levin

Preparation:

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl, mix sugar, eggs, vanilla, salt, oil, yogurt, juice and orange zest until you get a uniform mixture.
  3. Add almond meal, flour and baking powder and mix until combined.
  4. Arrange orange slices on the bottom of the pan for complete coverage. Sprinkle the oranges with sugar.
  5. Pour the batter over the orange and straighten the top.
  6. Bake the cake for 35-45 minutes or until golden and set.
  7. Cool at room temperature and turn over a serving dish. If necessary, straighten the cake so that it “sits” properly on the plate.
  8. 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.

Notes:

  • 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.
Upside-down Orange Cake

Photo: Natalie Levin

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