There is something satisfying about flipping an upside down cake, especially when made with oranges. It is so beautiful to look at and delicious at the same time. What i love the most about this cake is how crunchy is on the outside and soft and nutty in the inside. The citrusy flavor of the oranges and sweet aroma of the almonds combined brings the best out of each other. Also the olive oil in this cake adds an extra touch of uniqueness to this cake. I made this cake with all kind of oranges and really doesn't take much time to make either. Continue reading for the recipe.
Upside-down Orange Almond Cake
Prep time: 30mins Bake time: 30mins Total time: 60mins Serves: 6
Ingredients:
Candied oranges:
1 large Orange/2 small Oranges
70g Caster Sugar
50ml Water
Cake:
100ml Vegetable oil
25ml Olive oil
1 tablespoon Milk
100g Caster sugar
2 Medium sized eggs
115g Flour
25g Almond flour
1½ tablespoon Baking powder
Pinch of salt
1 teaspoon Orange zest
1 teaspoon Vanilla extract
½ teaspoon Almond extract (optional)
20g chopped almonds
Directions:
First things first, weigh all the ingredients and set the oven to preheat at 180°C (fan).
Zest the orange that you are going to use, so that you don't have to use another orange for zesting. Peel and slice the orange into even thin slices.
Note: I have used all kind of oranges for this recipe but keep in mind Mandarins cook faster and blood oranges have a less citric flavor compared to other oranges.
In a shallow pan, pour water, sugar and bring it to a boil. Carefully place the orange slice on the pan in boiling syrup and let it cook until all the syrup is absorbed, flip the slices carefully once in between.
While the oranges are cooking, coat the baking tin with oil and line it with baking paper, for this recipe I use 15X10cm ( or10X4") baking tin (multiply X2 for a 20cm baking tin).
Proceed immediately with placing orange slices in the baking tin as soon as they are ready (I do this step before making the cake batter because the candied orange slices can stick to the pan if left longer). Carefully place cooked orange slices at the bottom of the tin; I would place a slice first in the center and then arrange the rest in concentric manner filling up the space or anyway you prefer actually.
In a mixing bowl, first beat together the oils, sugar and eggs until pale yellow. Then whisk together the rest of the wet ingredients (milk, orange zest, vanilla and almond extract). Next add all the dry ingredients through a sieve and mix gently with a spatula.
Pour the cake batter on the top of the lined orange slices and bake it in the pre-heated oven for 30mins (or until the toothpick test comes out clean).
Serve:
Let the cake cool down for at-least 30mins before you flip it. This makes a perfect evening tea time cake and I suggest if not served fresh, warm it quickly in the microwave before serving.
I hope you enjoy making this recipe. I would happy to know what you think about this recipe and the different kind of oranges you use to make it. Thank you for reading!
Enjoy! From Pistachio With love!
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