Gluten Free Orange Upside Down Cake
At this time of the year, you have many opportunities to attend parties, gatherings, and festive celebrations.
Christmas, new year’s eve and new year’s day.
The key to a successful party is serving addictive sweets and making people happy!
Even if you already have some good recipes, making identical sweets for every gathering is sometimes boring…
So, if you want to try something different, you should try my upside down orange cake recipe.
Because this requires very few ingredients and has an extremely simple procedure to follow, but is sooooooo good!
When you flip over the cake, you’ll find it’s topped with delicious orange slices with beautiful brown caramel.
The cake has full of fresh orange flavor. It is incredibly moist and moreish!
It’s gluten free, so everyone can enjoy.
Additionally, you can make this cake in a sustainable way. You use entire orange including peel and the pith which is the spongy white stuff between the peel and the fruit. So you don’t create waste! (pith has nearly the same amount of vitamin C as the flesh, so you don’t want to chuck it in the bin, do You?)
That’s why it’s always a crowd pleaser and everyone will be asking you for the recipe!
-it’s up to you if you want to keep it a secret!
You’ll be definitely happy to see all your guests go back for seconds!
Gluten Free Orange Upside Down Cake
Serves: 16 servings
Cooking: 2.5 hours
・2 medium organic oranges, washed (one orange is about 200 to 250g)
・140g sugar ( granulated sugar or coconut sugar)
・230g almond meal
For caramel topping
・1 medium organic orange, washed
・2 tablespoons of water (30ml)
・2 x 4evaeco silicone moulds for salad bowls or 15cm round cake pan
Bring to a boil with lid on, then reduce to a simmer for an hour until they are extremely soft when pricked with a fork.
Refresh with cold water and allow to cool to room temperature.
＊This step can be done ahead of time.
2. While cooling down the cooked oranges, make caramel topping.
Slice fresh orange as thinly as possible. ( 8 to 10 slices)
3. Lightly butter the moulds.
＊Butter allows baked cakes to easily come out clean from the moulds.
Bring to a boil and swirling the pan occasionally until it turns a pale golden color, about 10 minutes.
Remove from the heat.
＊Do not stir to dissolve the sugar, which could cause crystallization.
＊Once the mixture begins to color, it will darken very quickly, so keep an eye on it.
5. Pour the caramel into the buttered moulds.
Spread the caramel evenly across the bottom of the moulds.
＊The caramel will harden quickly as it cools, so apply as quickly as possible!
6. Arrange orange slices over the caramel into the desired pattern. Set aside.
7. Preheat the oven to 180℃.
Place the oranges in the bowl of a blender and blend until smooth.
9. Add eggs and sugar in the blender and mix.
Add almond meal and blend until just combined.
10. Pour cake batter evenly over the orange slices in the moulds.
11. Place in the oven and cook for 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
12. Allow cake to cool. Remove from the moulds. Enjoy!
NOTES & TIPS:
– For a healthy option, you can use coconut sugar instead of granulated sugar.
With coconut sugar, the color of the cake turns slightly brown.
– The darker the caramel is, the more bitter and complex the flavor gets.
You don’t want it to taste burned, so make sure you keep an eye on your caramel.
I personally make caramel in light golden color for this cake because you will cook it again with cake batter in the oven.
– This cake matches well with pistachios.
– Store the cake in 4evaeco food container with airtight silicone lid and keep it in the fridge for up to 5 days.
Hope you like and enjoy this recipe!