Upside Down Orange Cake Kit
Serves 4
Move over pineapple, this orange upside down cake is just as tasty paired with fruity olive oil and a touch of cinnamon. Top it with toasted almonds and a dollop of freshly-whipped cream for the perfect bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Orange
400 g
Vanilla Baking Mix
(Contains Wheat, Milk May contain Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
2 unit(s)
Egg
(Contains Egg)
237 mL
Cream
(Contains Milk)
1 tsp
Cinnamon, ground
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
56 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.06 tsp
Salt*
½ cup
Oil*
2 tbsp
Sugar*
Nutrition Values
Cooking Steps
- Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/4-inch rounds.
- Brush the base and sides of a 8x8-inch metal cake pan with olive oil, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
- Add eggs, orange zest, 1/2 cup olive oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix and half the cinnamon, then whisk until smooth.
- Sprinkle 2 tbsp white sugar across the base of the prepared cake pan, then arrange orange slices over top. (NOTE: It's ok if they overlap slightly.)
- Gently pour cake batter over oranges and spread into an even layer using the back of a spatula.
- Bake in the middle of the oven until cake is golden-brown and a skewer inserted into the middle comes out clean, 28-38 mins.
- While the cake bakes, heat a large non-stick pan over medium-high heat. When hot, add almonds to the pan, then toast stirring often until golden-brown, 4-5 min. Transfer to a plate.
- Combine cream and remaining cinnamon in a large bowl. Beat using a whisk or electric hand mixer until stiff peaks form, 1-2 min.
- Transfer cake pan to a wire rack to cool slightly, 15 min.
- Run a sharp knife around the edges of the pan, then remove cake by lifting on the edges of the parchment paper.
- Carefully flip cake so the side with the oranges faces up, then slowly peel off parchment paper.
- When ready to serve, transfer cake to a serving platter.
- Cut into desired number of slices.
- Serve with a dollop of whipped cream, then sprinkle toasted almonds on top.