Usually the process of how I come up with my recipes consists of me making up the recipe in my head, writing down potential ingredients and amounts and then coming up with the final recipe while I cook the it to be photographed. Sometimes I make the recipe a second time and tweak it a little, if I feel I need to adjust something. When creating a baked dish I also do a little research before in order to get it right, because baking tends to be a little bit more of a “science” than cooking. This recipe was different, I did my research I wrote everything down and then I failed, twice. So I ended up making this cake three times before it I felt It was good enough to shoot and post a recipe for it. You have no idea how much Orange & Spice Upside Down Cake I have had these last couple of weeks.
I have been in love with the idea if Upsidedown Cakes for a long time. Not only are they so juicy and delicious, they are also very beautiful to look at. I decided to go for a good old orange version with a spiced sponge, which is a great flavor combination that reminds me of christmas. Which is completely acceptable all your long, if you ask me.
- 3 organic oranges
- 1/2 cup coconut oil (room temperature)
- 1 1/2 cup raw cane sugar
- 3 cups of wholewheat flour
- 1 tsp baking soda
- 1 tsp baking soda
- 1/2 tsp vanilla powder
- 1 tsp salt
- 2 tsp of cinnamon
- 1/2 tsp of ground cloves
- a generous pinch of nutmeg
- 2 tsp orange zest
- 3/4 cup apple sauce
- 3/4 cup soy milk (room temperature)
- 1 tsp apple cider vinegar
- 3/4 cup freshly squeezed orange juice (room temperature)
for the caramel:
- 3/4 cup raw cane sugar
- 4 tbsp vegan butter
- a pinch of salt
- Preheat the oven to 175°C.
- Line a large cake tin with baking paper and brush it with a little bit of coconut oil or vegan butter (I like to be on the save side).
- Wash your oranges and then slice them as thin as possible, preferably using a mandolin slicer, it just makes things a lot easier. Then cover the bottom of the cake tin with the orange slices.
- Next make the sponge. In one bowl whisk together the coconut oil and the sugar using an electric whisk until smooth.
- In a separate small bowl whisk together the soy milk and the apple cider vinegar and set aside.
- In a large bowl mix the flour with the baking powder, baking soda, salt & vanilla powder and zest, cinnamon, cloves and nutmeg.
- Now combine the soymilk mix with the apple sauce, orange sauce and the sugar and coconut oil, whisk until smooth.
- Next gradually add the flour mix to the wet ingredients and whisk until smooth
- Pour the batter on top of the orange slice and then place in the oven for about 40-50 mins.
- Once the cake is done let it cool down completely and then remove it from the cake tin and place it up side down.
- Start making the caramel by adding the sugar with about 6 tbsp of water into a sauce pan and whisk on low/medium heat until the sugar has dissolved. Now let it cook for about 5 mins, while stirring occasionally until the caramel turns dark. Then add the butter and whisk until completely melted.
- Pour the caramel over the cake and then caramelize it using a culinary torch. Let it cool down and serve.