10 July, 2016

Orange upside down cake

This is a good cake to make when you have got heaps of oranges. Oranges are best eaten fresh but when you have had enough, use up the rest to whip up a nice and moist cake. This cake could be served as a dessert with some ice cream which is better because I love citrus desserts.

If you have got more oranges left, juice them and make a nice orange syrup that can be drizzled over this cake to make it extra moist.

The cake is super moist as it has got olive oil instead of butter. Also I have used almond meal to give some nutty flavor and some body to the cake. U can use half a cup of milk or replace half of it with orange juice like I have done here.

Orange upside down cake

Mix the orange zest with sugar before adding to the cake to extract most of the lovely citrus flavor. Vanilla is optional in this cake. I don’t use vanilla when I use so much oranges or any other citrus fruit in a cake.

This cake doesn’t use the creaming method obviously, due to the usage of oil instead of fat. So the baking powder is used as a rising agent. Also once all ingredients are mixed, the batter is beaten on high speed for few seconds to incorporate some air. The batter is runny than that of a normal cake.

Orange upside down cake

Regarding the orange slices, you can use the orange without peeling the skin off. I have peeled off all of the skin as seen in pictures below. The ideal cake pan would be a cast iron skillet, but I have used an ordinary cake tin. The sugar and butter at the bottom should caramelize while the cake is being cooked and coat the oranges. I have found out that it is better to make a sugar caramel separately and spread that under neat the orange layer. This way you can make sure the sugar caramelizes well.

Orange upside down cake

Once out of the oven let the cake cool a bit before turning upside down. And then allow to cool completely before cutting in to the cake.

Orange upside down cake
Serves 8
Super moist citrus cake
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1 tbsp. butter
  2. 1/2 cup packed brown sugar
  3. 4 oranges
  4. 150g all-purpose flour
  5. 50g almond meal
  6. 200 g caster sugar
  7. 1 heaped tsp. baking powder
  8. Pinch of salt
  9. 60 ml milk
  10. 60 ml orange juice
  11. 60 ml olive oil (mild strength)
  12. 2 eggs
  13. Zest of an orange
Instructions
  1. Preheat oven to 170 °C.
  2. Line a 10-12 inch cake tin with baking paper.
  3. Mix brown sugar and butter and spread it evenly on the bottom.
  4. Peel 3 or four oranges and cut ¼ inch thick slices.
  5. Arrange the slices on top of the sugar mix. Cover the sides if you like or leave as it is.
  6. In a big bowl, mix all dry ingredients, baking powder and set aside.
  7. In a stand mixer, beat eggs, oil, milk, orange juice until combined.
  8. Add the dry ingredients to the wet and mix on slow speed to combine well.
  9. Turn speed to high and beat for about 20 seconds.
  10. Pour the batter in to the prepared tin slowly.
  11. Bake for about 45 minutes or until a skewer inserted in the center comes out clean.
  12. Allow the cake to cool and serve upside down on a platter.
Voddy's Kitchen http://voddyskitchen.com.au/
 

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