Exquisitely flavoured and with a touch of flair, this moist and fluffy orange upside-down cake may not redefine every thought you’ve ever had about the fruit, but it will turn them upside down. Literally. It’s that impressive!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1tbspsugar
2Oranges, thinly sliced, deseededYou can keep the peel on or remove it, after slicing the oranges
1 3/4cupWholewheat flour
1tspbaking powder
1/2tspbaking soda
1/4tspsalt
1/2cupsugar
1 1/4cupPlain yogurtYou can also use Greek yogurt
1/3cupolive oil
1/3cupFreshly squeezed Orange juice
2-3dropsPure Orange oiloptional
1sprigFresh rosemary, finely chopped
Zest of 1 orange
Instructions
Preheat your oven to 180C. Grease a loose bottom 8" pan very well.
Sprinkle 1 tablespoon of sugar at the bottom of the pan. Arrange the orange slices on top of the sugar.
Sift the wholewheat flour, baking soda, baking powder and salt in a large bowl. Mix in the sugar.
In a separate small bowl, whisk together the olive oil, yogurt, orange juice, and orange oil.
Pour the wet ingredients into the dry ingredients. Mix well, but please don't overmix.
Fold in the rosemary and orange zest.
Pour the batter into the prepared pan, on top of the oranges, carefully.
Bake at 180C for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
Let the cake rest for 15-20 minutes, before turning it out on a cooling rack. Sprinkle with pistachio slivers and serve. Enjoy!