ORANGE CAKE TATIN
OR UPSIDE DOWN ORANGE CAKE
ORANGE UPSIDE-DOWN CAKE
A melt-in-the-mouth, fragrant and absolutely sublime upside-down cake.
make sure you reduce the syrup properly. It’s essential for turning the cake out of the tin, but above all for the flavour and texture.
Serves 6 or 3 gourmands
Flavour and texture: this cake is fragrant (it’s important to use plenty of zest), delicate, and the contrast between the fruit on top and the soft cake is wonderful. You can also detect a subtle hint of almond in the batter. The texture is quite melt-in-the-mouth but also slightly moist, like in this orange pound cake, though slightly different as there are almonds and yoghurt in the batter. The syrup on top is very important for adding moisture, more flavour and fruitiness... and for keeping it fresh.
Ingredients
3 or 4 small oranges (ideally untreated) for the cake
3 whole eggs (150–160 g without shells
120 g plain flour
40 g ground almonds
100 g butter + a little extra for the tin
60 g plain yoghurt
85 g icing sugar + a little extra for the tin
1 pinch bicarbonate of soda or baking powder (optional)
2 tbsp orange blossom water (optional)
For the syrup
20 cl blood orange juice
80 g caster sugar
Method:
This recipe has been inspired by the blog : undejeunerdesoleil.com from Edda, simple and savoureuses Italian recipes
A melt-in-the-mouth, fragrant and absolutely sublime upside-down cake.
make sure you reduce the syrup properly. It’s essential for turning the cake out of the tin, but above all for the flavour and texture.
Serves 6 or 3 gourmands
Flavour and texture: this cake is fragrant (it’s important to use plenty of zest), delicate, and the contrast between the fruit on top and the soft cake is wonderful. You can also detect a subtle hint of almond in the batter. The texture is quite melt-in-the-mouth but also slightly moist, like in this orange pound cake, though slightly different as there are almonds and yoghurt in the batter. The syrup on top is very important for adding moisture, more flavour and fruitiness... and for keeping it fresh.
Ingredients
3 or 4 small oranges (ideally untreated) for the cake
3 whole eggs (150–160 g without shells
120 g plain flour
40 g ground almonds
100 g butter + a little extra for the tin
60 g plain yoghurt
85 g icing sugar + a little extra for the tin
1 pinch bicarbonate of soda or baking powder (optional)
2 tbsp orange blossom water (optional)
For the syrup
20 cl blood orange juice
80 g caster sugar
Method:
- Preheat the oven to 170°C (fan-assisted). Grease a 20 cm round cake tin. Place a circle of baking paper on the base and press it down firmly (this will make it easier to remove the cake from the tin). Sprinkle with icing sugar and remove any excess
- Zest two oranges and mix the zest with the icing sugar. Squeeze one of the oranges and set the juice aside for the cake. Melt the butter in a bowl in the preheating oven (this means you don’t need any other equipment, but a microwave will also work).
- Prepare the syrup. In a small saucepan, bring the orange juice (the 20 cl specified separately; this should be from at least 2–3 oranges, but weigh it as this may vary) and the caster sugar to a simmer over a medium heat until the sugar has dissolved and the juice becomes slightly thicker (almost a syrup; this will take a good 5 minutes or more). It should reduce by about half and form a thin film on a spoon. Turn off the heat.
- Cut the third orange into thin slices, dip them in the syrup for a minute, then arrange them in the base of the tin. Pour about a third of the syrup over them (it should cover the oranges to a depth of a few millimetres).
- In a mixing bowl, whisk the eggs with the icing sugar mixed with the zest (they do not need to puff up and turn pale, just gain a little volume and absorb the sugar; this will take 3–4 minutes).
- Add the juice of the third orange, the yoghurt (orange blossom water) and then the slightly warmed butter
- Pour the batter into the tin over the orange slices, then bake on a baking tray towards the bottom of the oven for about 35 minutes. The cake should rise slightly and brown; it is cooked when a knife or toothpick inserted into the centre comes out clean.
- Leave to cool for a minute, then carefully turn out onto a serving plate. Pour the remaining syrup over the top (keeping a little aside) and serve warm or at room temperature.
This recipe has been inspired by the blog : undejeunerdesoleil.com from Edda, simple and savoureuses Italian recipes