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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.
A selection of recipes from the same country.
This recipe is from France
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
A homemade French pie from the region Lorraine made with small sweet yellow plums. This dessert is easy and fast to prepare as you are pouring the filling directly in the baking form without a pie crust. It is most common to serve cold as a dessert or as a cake at the afternoon coffee break.
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