Orange & Spice Upsidedown Cake

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.

Ingredients:

  • 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

Method:

  1. Preheat the oven to 175°C.
  2. 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).
  3. 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.
  4. Next make the sponge. In one bowl whisk together the coconut oil and the sugar using an electric whisk until smooth.
  5. In a separate small bowl whisk together the soy milk and the apple cider vinegar and set aside.
  6. In a large bowl mix the flour with the baking powder, baking soda, salt & vanilla powder and zest, cinnamon, cloves and nutmeg.
  7. Now combine the soymilk mix with the apple sauce, orange sauce and the sugar and coconut oil, whisk until smooth.
  8. Next gradually add the flour mix to the wet ingredients and whisk until smooth
  9. Pour the batter on top of the orange slice and then place in the oven for about 40-50 mins.
  10. Once the cake is done let it cool down completely and then remove it from the cake tin and place it up side down.
  11. 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.
  12. Pour the caramel over the cake and then caramelize it using a culinary torch. Let it cool down and serve.

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