Caramelized orange cake
We're making an orange 'tatin' and exchange apples for oranges in this up side down cake.
EQUIPMENT (click pictures for details)
Ingredients
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
Instructions
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.
Notes
- This cake can be made with other fruit such as apple or pineapple.
Nutrition for 1 portion
Calories: 369kcalCarbohydrates: 48gProtein: 2gFat: 19gCholesterol: 4mgSodium: 116mgFiber: 1gSugar: 30gVitamin A: 6IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition