I’m pretty sure everyone is on the pinterest bandwagon by now. Talk about a never ending barrage of creative inspiration. I love sites like this, that help me easily organize the bajillions of recipe ideas I want to make. I’ve had this gorgeous cake saved on my “foodstuffs” board for a while, and I thought the birth of the brand new Seasonal Potluck would be the perfect occasion for it!
Of course I waited until the last minute to make it, and didn’t really read the whole recipe ahead of time. Total amateur mistake. This really turned into quite the nail biter, but it all turned out ok in the end. Problems ranged from not having the correct ingredients, to metric measurements, to attempting not to repeat the same mistakes I’ve made in the past when it comes to upside down cakes. Deliciousness was victorious!
Orange and Vanilla Upside Down Cake recipe from Little Things
• 1 cup (220g) caster sugar ***I ground regular sugar in my magic bullet until powdery
• 1/2 cup (125ml) water
• 1 vanilla bean, split and seeds scraped
• 2 oranges, very thinly sliced
• 4 eggs
• 1 cup (220g) caster sugar **again, magic bullet ground regular sugar
• 1 tsp vanilla extract
• 1 cup (150g) self-raising flour**added 1 1/4 tsp. baking powder and 1/4 tsp. salt to 1 c. AP flour
• 150g butter, melted **about 5.2 ounces aka. close to 3/4 c.
• 1 cup (120g) almond meal **couldn’t find this anywhere and forgot to buy almonds to grind. Figured I’d just use 1 c. AP flour and added 1/4 tsp of almond extract to the egg mixture to compensate for the flavor. Great success!
Orange topping - Preheat oven to 160˚C. (about 325 fahrenheit) To make topping place sugar, water and vanilla in a 2.5 litre-capacity 20cm non-stick ovenproof frying pan over medium heat. Stir until sugar dissolves then add the orange slices. Simmer for 10-15 minutes or until orange is soft. Remove from heat and set aside.
***I have had bad experiences trying to make upside down cakes in the frying pan, and have nearly ruined my good scanpan. This time I greased a regular 9 inch round cake pan, and lined it with parchment. Once the oranges were soft, I carefully lined the cake pan with the oranges, then poured the liquid from the pan over the top. Then I crossed my fingers.
Cake base - Place eggs, sugar and vanilla ** and 1/4 tsp. almond extract** in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour mixture over orange ***in the cake pan. There was a little too much batter for this size pan, so I only filled it about 3/4 full then threw out the rest (I know, I’ll do a better recipe adaptation next time) ** and bake for 40-45 minutes or until a skewer comes out clean. Turn out onto a platter to serve.
Seriously, I was so happy when that cake came out of the pan and I didn’t have to chisel it out with a knife. Score one for ingenuity!
Thank you so much for stopping by the all new Seasonal Potluck! We hope to see your orange recipes
soon! Come visit me over at Betsylife.com
for all types of other recipes and ramblings.