Upside-down Orange Cake

Name: Upside-down Orange Cake
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8
Ingredients: Type 00 flour 1 ¾ cup; Eggs (about 3 small) 4.8 oz; Sugar 0.9 cup; Peanut seed oil 4.1 tbsp; Orange juice (from about 2 oranges) 0.38 cup; Powdered yeast for sweets 1.1 tbsp; Oranges (for garnish) 2

284

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 284
Carbohydrates g 45.7
of which sugars g 24.3
Protein g 5.2
Fats g 8.9
of which saturated fat g 1.98
Fiber g 0.7
Cholesterol mg 61
Sodium mg 25

Difficulty: Easy
Prep time: 40 min
Cook time: 45 min
Serving: 8 persone
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

With its fragrance and beauty, the upside-down orange cake will be a much-appreciated dessert! Are you already familiar with the method to create this special decoration? You have likely already experimented with the upside-down lemon cake, the upside-down pineapple cake, and the upside-down banana cake! If not, here is the opportunity to discover how to make upside-down cakes! The batter for this cake is made in no time, and you will quickly discover that the bottom of your cake becomes the beautiful top! Like its "cousins," this upside-down orange cake will be tasty, irresistible, and bring joy to the table. Are you ready to prepare it? Let's get started!

If you want to check out other versions of upside-down cakes, we recommend:

Upside-down Peach and Amaretti Cake
Upside-down Pear and Chocolate Mini Cakes
Upside-down Tangerine Cake
Upside-down Peach Cake

INGREDIENTS
Ingredients (for a 24 cm mold): Type 00 flour 1 ¾ cup (230 g); Eggs 4.8 oz (135 g) - (about 3 small); Sugar 0.9 cup (180 g); Peanut seed oil 4.1 tbsp (60 g); Orange juice 0.38 cup (90 g) - (from about 2 oranges); Powdered yeast for sweets 1.1 tbsp (16 g); Oranges 2 - (for garnish)

Preparation

How to prepare Upside-down Orange Cake

To prepare the upside-down orange cake, grate the zest of one orange for the batter and set it aside. Then squeeze the oranges to obtain 3 oz of juice 1 2. Wash the oranges needed for the decoration and cut them into slices about 0.4 inches thick, discarding the ends 3.

Line a 9.5-inch springform pan with parchment paper and lightly grease it with butter. Place the whole orange slices on the bottom, covering the base completely 4. Moving on to the batter: in a bowl, combine room temperature eggs and sugar 5, whisk them for a good 5 minutes with an electric mixer 6 until you get a very frothy mixture.

Add the orange juice 7 and vegetable oil 8, continue to whisk with the electric mixer 9.

Now add the sifted flour and baking powder 10, then the grated orange zest 11. Whisk again with the electric mixer for a few moments to obtain a smooth mixture 12.

Pour the batter into the pan 13 and gently rotate to level the mixture, without tapping the pan 14. Bake in a preheated static oven at 350°F for about 45 minutes 15.

Remove from the oven, then remove the cake from the pan once it has completely cooled. Carefully remove the parchment paper 16 and flip the cake onto a serving plate 17. Remove the parchment paper from the surface, and your upside-down orange cake is ready 18.