Upside-Down Orange Cake

The Upside-Down Orange Cake is a delicious classic and an interesting variation of the more known pineapple upside-down cake. Here is the recipe with an Italian touch:

Ingredients

• 3-4 untreated oranges
• 200 g of soft butter (plus a little more for greasing the pan)
• 200 g of granulated sugar (plus extra for the base of the pan)
• 3 large eggs
• 200 g of 00 flour
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar for garnishing (optional)

Preparation

1. Preheat the oven to 180 °C and butter a round cake pan approximately 22-24 cm in diameter. Sprinkle some granulated sugar on the base of the pan.
2. Wash the oranges well and slice 2 of them into thin slices, removing the seeds. Squeeze the juice of the third orange; about 100 ml will be needed.
3. Arrange the orange slices on the bottom of the buttered and sugared pan, overlapping them slightly if necessary.
4. In a large bowl, cream the remaining butter with the sugar until light and fluffy.
5. Add the eggs, one at a time, making sure to blend them well into the mixture before adding the next.
6. Fold in the sifted flour with the baking powder and a pinch of salt, then mix until you have a smooth batter. Add the orange juice and mix again.
7. Gently pour the batter into the pan over the orange slices, leveling it well.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool slightly before unmolding by turning it upside down onto a serving plate so that the oranges are on top.
10. Dust with powdered sugar before serving, if desired.

Trivia

The Upside-Down Orange Cake is a citrusy version of the French dessert “Tarte Tatin,” typically made with apples. The use of oranges, in this case, offers a pleasantly tangy and fragrant taste that perfectly complements the sweetness of the caramel.

Enjoy your meal!