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