Stovetop, Pot (small), Oven, Electric hand mixer, Grater, Parchment paper, Cake pan, Fine-mesh sieve
Preheat the oven to 350°F. Wash the oranges & cut off the stems. Slice 1 orange in half, setting half of it aside. Finely slice the rest of the oranges, leaving the rind on. (A mandoline is very helpful!)
Combine the orange slices, 1 cup of water & half the sugar in a saucepan over medium heat.
Bring it to a boil. Then cover & simmer for 15 min.
Sift the flour, baking powder & a pinch of salt into a large mixing bowl. (A sieve makes a great sifter!) In a smaller bowl, add the zest & juice from the reserved half orange. Then beat in the eggs, vanilla (optional) & the rest of the sugar.
Drizzle the olive oil in a thin stream into the wet ingredients, beating constantly. Then beat in the milk.
Make a well in the center of dry ingredients. Pour the wet ingredients into the well. Combine the batter with a few swift strokes, being careful not to over mix it.
Remove the oranges from the heat.
Grease a cake pan. Then line it with parchment paper. Arrange the orange slices in a snug single layer in the bottom of the cake pan. Reserve the orange cooking liquid in the pot.
Pour the batter over the orange slices. Bake for 35 min at 350°F. When a knife inserted into the center of the cake comes out clean, it's done!
While the cake is baking, place the pot of orange cooking liquid over medium-low heat. Add the honey (optional). Stir & simmer until the liquid is reduced into a syrup. Turn off the heat & set aside.
When the cake is done, remove it from the oven. Let it cool for 5 min. Then slide a knife around the edges to loosen the cake.
Top the cake pan with a large serving plate. Hold it in place & quickly flip over the cake. Carefully remove the parchment paper.
Pour the orange syrup over the cake.
Slice, serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Upside-Down Orange Cake" contains 443 Energy, 17 g of Fat, 62 g of Carbohydrates, 8 g of Protein, 2 g of Fiber.
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