Dessertsdeliciouslyella
Orange Upside-Down Cake
Oranges are such an amazing fruit when they're in season, they give this cake an amazing flavour and colour. I love to serve this topped with a creamy coconut and maple syrup icing, but it is also delicious just by itself!
👥 10 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180C (350F), fan setting.
2
Line a 23cm cake tin with baking parchment.
3
In a large bowl mix together the ground almonds, buckwheat flour, bicarb, baking powder, coconut sugar and salt, giving it all a really good stir to remove any lumps.
ground almonds10.5 ozbuckwheat flour8.5 ozbaking powder1 teaspooncoconut sugar2.1 oz
4
Once the mixture is well combined, add in the maple syrup, almond milk and chickpea water – mixing well until it comes together to form a batter.
5
Cut the oranges into thin slices and place them at the bottom of a lined cake tin, overlapping, around the edge of the tin.
oranges2
6
Once the slices are in place, pour the cake mixture over the top and place in the oven for ⏱️ 45-50 minutes until cooked through.
7
Once cooked, remove from the oven and leave to cool to room temperature.
8
While the cake cools, make the icing: place the coconut yoghurt in a large bowl and whisk using an electric hand whisk (or use a stand mixer) until it becomes really thick and holds itself in peaks, it will take around 5–⏱️ 10 minutes depending on how powerful your whisk is. It is really important to whisk the yoghurt on its own, before adding the maple syrup.
9
When it’s thick enough, add the maple syrup and continue mixing for a further minute.
10
Once the cake has cooled, turn it out onto a large dish and spoon on the coconut icing into the middle.
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