Upside-down orange cake: A citrusy delight for winter baking
Upside-down fruit cakes are a delicious and juicy way to incorporate citrus, apples, or berries into baked goods. In January, the best choice is an upside-down orange cake. Adding juice and one spice to the batter can significantly enhance the final flavour of the cake. Here's how easy it is to make.
Winter is undeniably citrus season, and recipes featuring them are taking social media by storm. Many people even wonder what will happen if they eat oranges every day. My upside-down orange cake is tempting with its aroma right from the moment it's baked. I've been repeating this recipe for over two years, so I can confidently say that I was making orange cake before it became trendy. Today, I'm happy to share this method with you.
Which oranges to choose?
Citrus fruits are available at promotional prices in stores during the winter months. It's worth taking advantage of this season. Regular oranges or their blood variants are perfect for baking. Before using the fruit, it should be thoroughly scrubbed. The best solution for this is natural products, such as eco-products or water and baking soda. You should also scald the peel to remove any preservatives or other contaminants. Choose fruits that are not bruised and have no unsightly blemishes on their surface.
Recipe for upside-down orange cake
Properly prepared oranges can be arranged in a slightly layered fashion, depending on the form you're using. The cake will work in a classic loaf pan measuring 30x12 cm or a springform pan with a diameter of 25 cm.
Ingredients:
- 2 small or medium oranges,
- 200 g soft, unsalted butter,
- 170 g fine sugar,
- 60 g orange zest sugar,
- 4 large eggs,
- 240 g all-purpose flour,
- 2 teaspoons baking powder,
- 1.5 teaspoons turmeric,
- a pinch of salt.
Preparation:
- Grease the baking form with butter and line it with parchment paper. Preheat the oven to 350°F (175°C).
- Grate the zest from one orange and squeeze its juice. Cut the second orange into medium-thick slices.
- Whip the butter until fluffy, gradually adding both sugars.
- Add the eggs one at a time while constantly mixing. The mixture should be well-aerated.
- Add the orange zest and mix.
- In a separate bowl, sift the flour, baking powder, and turmeric, and add salt.
- Gradually add the dry ingredients to the egg mixture, mixing continuously. Once the mixture thickens, pour in the juice as well.
- Arrange the orange slices at the bottom of the pan.
- Pour the mixture into the form. Place in the oven and bake for about 45-50 minutes, conducting a "dry stick" test towards the end. Let the finished cake cool in the form for a while, then remove and flip onto a cooling rack.
