Upside Down Orange Cake
Bright citrus and caramelized edges, this upside-down orange cake is everything you want in a cake. Thin-sliced oranges melt into a glossy, jammy topping while there's just enough texture to keep it interesting. And instead of butter? We’re going full algae oil. It's clean, neutral, and lets the oranges shine.
This is a cake for winter afternoons that need a little sun, for people who like their desserts not-too-sweet, and for anyone who believes healthier desserts can and should taste really good.
Expect a golden crumb, subtle almond notes from amaretto (or extra orange juice if you’re keeping it simple), and a dramatic upside-down reveal that never gets old. Serve it barely warm with yogurt, whipped cream, or nothing at all. It ca hold its own.
Recipe adapted from Claire Saffitz
Ingredients
Preheat the oven to 400 F with a rack in the middle. Line a 9inch pan with parchment paper and spray the entire pan with cooking spray. Set aside.
Slice your oranges into very thin slices - a serrated knife works best. Reserve the ends and any pieces that are too thick. Once you have around 15 - 20 slices, juice the ends and remaining orange pieces.
Add 2 tbsp of juice to a small bowl and add the ⅓ c (66g) of white sugar. Mix to combine and then pour over the base of your prepared pan. Add the oranges in overlapping layers on top of the orange juice mix. Set aside. Measure out 30g of your remaining orange juice in a small bowl and add the amaretto. Set aside for later.
In a medium bowl, combine the cake flour, semolina, baking powder, and salt. Mix to combine and set aside.
In the bowl of a stand mixer or in a large mixing bowl with a handheld mixer, whip your eggs, coconut sugar, and remaining white sugar until light in color, fluffy, and the mixture ribbons out of the bowl, 5-10 minutes. With the mixer still running, stream in your algae oil. Then, add the orange zest, vanilla bean paste, and yogurt. Mix to combine.
Once that mixture is smooth and glossy, add your flour mix in two additions, adding your orange juice amaretto mix in between. Mix just until the last trace of flour disappears.
Carefully pour over prepared oranges, being careful not to disturb them. Transfer to the preheated oven and immediately lower the temperature to 350 F. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 35-45 minutes.
Cool on a wire rack for 10 minutes before carefully flipping onto a serving plate.
