Caramelized orange cake
We're making an orange 'tatin' and exchange apples for oranges in this up side down cake.
For the caramel
- 150 gr caster sugar
- 45 ml water
For the cake
- 1 pc orange
- 2 pcs squeezed orange juice + zest
- 100 gr caster sugar
- 3 pcs egg yolks
- 150 ml canola oil
- 180 gr plain flour
- 2 tsp baking powder
- 3 pcs egg whites
Prepare the cake mould
Grease a round cake mould (20cm diameter) with butter or oil spray and place a round parchment paper on the bottom of the pan.
Cook the water with the sugar to make a caramel and pour it in the cake mould.
Let it set completely.
Peel 1 orange and slice into 4-5mm thick. Arrange the slices on the crystalized caramel.
Prepare the batter mix
Beat the egg yolks and sugar together until thick and fluffy. Add the canola oil and mix well.
Mix the flour and the baking powder together before gently folding it into the egg yolk mixture with a spatula.
Add the orange juice and zest.
Whip the egg white to soft peaks and fold into the orange batter mix.
Pour the finished batter into the cake mould and bake at 180°C for 20-25 minutes.
When the cake is cooked wait for 10 minutes before unmoulding upside down.
- This cake can be made with other fruit such as apple or pineapple.
Calories: 369kcalCarbohydrates: 48gProtein: 2gFat: 19gCholesterol: 4mgSodium: 116mgFiber: 1gSugar: 30gVitamin A: 6IUVitamin C: 1mgCalcium: 89mgIron: 1mg