Upside down Orange Cake

Recipe’s Quote : 

Orange you glad see me ?

 

 

Upside Down Orange Cake

This Upside down orange cake is one of the most seductive cakes ever. Fondant, deeply scented with sweet, sour and bitter of orange fruit… an improvised magic
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine Japanese
Servings 5

Ingredients
  

  • 2 oranges
  • 200 g wet flour
  • 100 ml orange juice
  • 3 eggs
  • 1 tablespoon orange zest
  • 80 ml oil
  • 150 g sugar
  • 14 g baking powder
  • 7 g vanilla sugar

Orange Syrup :

  • 100 g sugar
  • 100 ml orange juice
  • 100 ml water

Instructions
 

  • Cut the orange per 4-5 slices each one.
  • Cook the orange in medium heat about 5 min with a cup of water and cup of sugar ( don't forget to remove the seeds, it can make the cake bitter).
  • When the orange are cooked, set them aside.

For Orange Cake :

  • In a large bowl, add 3 eggs, 150g sugar and vanilla sugar.
  • Mix well everything.
  • Add the 80 ml of oil, orange juice and orange zest and keep mixing everything.
  • Add gradually the flour and baking powder and mix.
  • Place the cooked oranges on the bottom of the mold.
  • Pour the dough into the mold over the orange slices then bake on a baking sheet instead in the bottom of the oven for about 35 minutes.
  • The cake should swell a little, color and it is cooked when, by threading the tip of a knife or a toothpick in the center, they come out dry.

Prepare the syrup :

  • In a small saucepan, bring the orange juice, sugar and water to a simmer over medium heat until melting and the juice becomes slightly denser.
  • In a small saucepan, bring the orange juice, sugar and water to a simmer over medium heat until melting and the juice becomes slightly denser.
  • Let cool for one minute then delicately unmold onto a dish. Pour in the syrup and serve warm or at room temperature.

Notes

Check the youtube video bellow for more details!
Keyword dessert italian, orange cake, upside orange cake

Youtube Video of this recipe :