Orange Upside Down Cake
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!
Servings: 8 servings
Calories: 276kcal
Ingredients
- 1 tbsp Sugar
- 2 Oranges, thinly sliced, deseeded You can keep the peel on or remove it, after slicing the oranges
- 1 3/4 cup Wholewheat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1 1/4 cup Plain yogurt You can also use Greek yogurt
- 1/3 cup Olive oil
- 1/3 cup Freshly squeezed Orange juice
- 2-3 drops Pure Orange oil optional
- 1 sprig Fresh 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!
Nutrition
Serving: 1 Serving | Calories: 276kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 206mg | Potassium: 155mg | Fiber: 2g | Sugar: 19g | Vitamin A: 96IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 1mg