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Orange Upside-Down Cake
Orange Upside-Down Cake
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A homemade orange upside-down cake is best made in late autumn or winter, during the high season for these fruits. The sponge cake is covered in orange slices, that brings a beautiful yellow color to it.

Ingredient List for 8 servings:
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3 Oranges
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250 ml Orange juice
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180 gr Sugar
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60 gr Almond flour
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80 gr Flour
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2 teaspoons Baking powder
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2 teaspoons Gingerbread spices
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2 Eggs
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80 gr Margarine
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1 teaspoon Orange zest
Oven temperature:
175 degrees Celsius
Instructions:
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Wash the oranges with the peel. Grate away 1 teaspoon of the peel and safe for later.
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Peel and cut the oranges in thin slices, place in a casserole. Add water so it covers the peel and bring it to boil. Lower the heat and cook for 5 minutes. Pour away the water and let them cool down
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In a casserole pour the orange juice and 100 gr sugar and stir while it becomes like syrup. Take away from the stow.
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Mix the eggs and 80 gr of sugar to a white foam.
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Mix the flour, almond flour, gingerbread spices and the baking powder in a bowl. Fold it down in the egg mixture.
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Melt the margarine and add it in the mixture as well as the orange zest.
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Preheat the oven at 175 degrees Celsius.
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Cover a baking form with removable edges with a baking paper. Cover the bottom with the orange slices. Add the cake batter on top of the oranges.
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Place in the middle of the oven for 30 minutes.
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Take out the cake, flip it over and let it cool down. Brush it with the syrup.
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