Ingredients -
For the sauce -
1/2 cup of sugar
1/4 cup of butter
1/4 tsp of cardamon powder.
For the cake sponge -
All Purpose Flour - 1 & 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Eggs - 2
Milk - 1 cup
Oil / butter - 1/4 cup
Sugar - 1 cup
Cardamon powder - 3/4 tsp
Recipe :
This cake has two parts to it. First we make a caramel sauce and pour it in your butter lined baking tin. DO NOT LINE YOUR TIN WITH PARCHMENT PAPER for this recipe. Add your sauce in the tin and spread it all over your tin when it is still warm. Then place your oranges on the sauce neatly to make any design of your choice. Remember, the more you go neat here, the more prettier your cake will be at end.
For making the sauce, put sugar in a saucepan and heat it till sides start turning golden. Once your sugar starts to turn golden stir it it till you get a caramel like consistency. Do not stir the sugar a lot when it is caramelizing. Once you get a light caramel consistency, add in your butter and stir until well combined. Lastly add in your cardamon powder and stir.
Now, prepare the cake batter by swifting together the dry ingredients together and keep it aside. In a separate mixing bowl, add your eggs and sugar and whisk well. Then add in the milk and oil/butter and mix well. Once your wet ingredients are well combined add in your dry flour mix slowly and fold in all your mix. DO NOT OVER MIX the batter. Add in your cardamon powder towards the end and fold it in.
Now gently pour the cake batter in the prepared cake tin with oranges and spread it as much as you can without disturbing the oranges. Bake the cake at 350 degree Fahrenheit or 180 degree Celsius until your toothpick comes out clean. Let the cake cool completely before flipping the cake.
I prefer making the sauce first then mixing in the cake batter so that the sauce will be warm enough to pour in the cake tin.
Your upside down orange cake is ready to be served. It is best on its own, but I do sometimes like some ice cream with it too.
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