Upside-Down Orange Cake

The preparation of this cake might be a bit different from what youre used to. First, we place orange slices at the bottom of the baking dish, pour sugar syrup over them, and cover them with sponge cake batter. Once the cake is baked, we flip it onto a plate, resulting in the cake being on the bottom and the orange slices on top. Be very careful when flipping the cake, as the hot syrup can easily burn you.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 200 g Sugar, white

  • 120 ml Water

  • 1 piece Vanilla, extract, natural

  • 2 piece Orange, fresh

  • 4 pieces Egg, fresh

  • 200 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 150 g Butter, unsalted

  • 100 g Nuts, almonds

Steps

  1. Preheat the oven to 160 degrees Celsius. Thoroughly wash the oranges under hot water and dry them with kitchen towels. Slice them thinly with a sharp knife. In a small pot, slowly melt the butter over low heat. Once the butter is melted, remove the pot from the heat. In a small bowl, mix the flour and baking powder.

  2. Place a pot with water and sugar on the stove. Split the vanilla pod lengthwise. Scrape out the seeds with the tip of a knife and add them along with the pod to the pot. Heat the contents over moderate heat, stirring slowly until all the sugar is completely dissolved. Then add the orange slices and simmer gently for 10 to 15 minutes, allowing the syrup to thicken slightly and the oranges to soften. Remove the pot from the heat and let the contents cool.

  3. Whisk the eggs and sugar with an electric mixer until frothy. Sift the flour into the egg mixture and slowly mix it in at low speed. Then mix in the melted butter, and finally, the ground almonds.

  4. Arrange the orange slices at the bottom of a cake pan (20 cm in diameter). Pour the sugar syrup over them. Then pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the top. Place the pan in the preheated oven for 40 to 45 minutes. The cake is done when the top turns golden brown, and a toothpick inserted into the cake comes out clean.

  5. Remove the baked cake from the oven and let it cool for 5 to 10 minutes. Then place an upside-down plate or a large serving dish over the pan and quickly flip it. Be careful not to burn yourself with the hot syrup.

  6. Cut the cake into pieces of your desired size, serve them on plates, and accompany with whipped cream or Greek yogurt.

Nutrition Information (Per 100g)

  • Calories: 315.96 kcal
  • Fat: 15.03 g
    • Saturated Fat: 6.7 g
  • Carbohydrates: 40.23 g
    • Sugars: 32.52 g
  • Protein: 4.93 g
  • Fiber: 1.46 g

Advice

Its best to use organic citrus fruits, whose peel is not treated with pesticides. If organic citrus fruits are not available, soak the fruits in hot water for a few minutes, then thoroughly wipe them to remove the wax, which contains toxins.