The ORANGE UPSIDE-DOWN CAKE is a simple but very indulgent baked dessert, perfect for breakfast, a generous afternoon snack or, if you wish, even as a dessert, perhaps served with a custard cream also perfumed with citrus. This is, in fact, a family-tradition cake, but that doesn’t make it any less beautiful and, above all, it has a delicate flavor that can be enjoyed even after a meal.
This cake stands out for its pleasantly soft and fluffy texture, its slightly glazed topping and, naturally, for the intensity of its citrus scent, which gives it a truly special freshness. For this reason it is important to look for ripe, fragrant oranges capable of offering all their essential oils and natural sweetness. Since the peel is also used, choose untreated fruit so that beauty, goodness and health go hand in hand with everyone’s full satisfaction.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 343.39 (Kcal)
- Carbohydrates 47.36 (g) of which sugars 29.73 (g)
- Proteins 5.39 (g)
- Fat 16.26 (g) of which saturated 2.87 (g)of which unsaturated 12.62 (g)
- Fibers 1.18 (g)
- Sodium 28.39 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 orange (untreated)
- 3 tbsp brown sugar
- 2 tsp butter
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 7 tbsp sunflower oil
- 1/3 cup orange juice
- orange zest (untreated)
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
Tools
- 1 Stampo – non-stick 8 in
- Fruste elettriche
Steps
Thoroughly wash an untreated orange and cut it into slices about 1/8 inch thick. Butter an 8-in pan, sprinkle it with the brown sugar and arrange the orange slices on the bottom. Set aside.
Beat the eggs with electric beaters, adding the granulated sugar in three batches. Once you have a pale, frothy mixture, add the oil in a thin stream and incorporate it.
Add the zest and the juice of the other orange and mix everything together.
Finally, add the sifted flour and baking powder.
Pour the batter into the pan, level the surface and bake the orange upside-down cake in a preheated conventional oven at 356°F for 45-50 minutes.
To check for doneness, perform the classic toothpick test: once inserted into the center of the cake, it should come out completely dry.
Once baked, turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to avoid collapse due to thermal shock.
Then remove it from the oven and let it cool slightly.
Run a smooth-bladed knife around the edges and carefully unmold it onto a serving plate.
If you want a shinier surface, heat the juice of one orange plus 2 tablespoons of brown sugar in a small saucepan for 3 minutes. Then brush it all over the surface with a pastry brush.
