Upside-down magic: Mastering the zesty orange cake
Upside-down fruit cakes are a delightful way to infuse baked goods with the juices and aromas of citrus, apples, or berries. In January, an upside-down orange cake is a splendid choice. Adding fresh juice to the batter and a touch of spice can significantly enhance the cake's final flavour. Here's how simple it is to make.
Winter is undoubtedly citrus season, and recipes featuring these fruits are trending across social media. Many people even ponder what happens if you eat oranges every day. My upside-down cake is enticing from the moment it emerges from the oven, filling the air with its delightful aroma. Frankly, I've been perfecting this recipe for over two years, so I can confidently claim I've been baking orange cake long before it became fashionable. Today, I'm excited to share this method with you.
Which oranges to choose?
In stores during the winter months, citrus fruits are often available at promotional prices. It's an excellent time to take advantage of the season. Regular oranges or their blood varieties are perfect for baking. Before using the fruit, thoroughly scrub them. The best approach is to use natural products, whether eco-friendly options or a mixture of water and baking soda. It's also advisable to scald the peel to remove any preservatives or other contaminants. Select fruits that are unblemished and have no unsightly markings on their surface.
Recipe for upside-down orange cake
Properly prepared oranges can be arranged in a slightly layered fashion, depending on the tin you're using. This cake works well in both a classic loaf tin measuring 30x13 cm, as well as a 25 cm diameter springform tin.
Ingredients:
- 2 small or medium oranges,
- 200 g (7 oz) soft, unsalted butter,
- 175 g (6 oz) caster sugar,
- 50 g (2 oz) orange zest sugar,
- 4 large eggs,
- 240 g (8.5 oz) plain flour,
- 2 teaspoons baking powder,
- 1.5 teaspoons turmeric,
- a pinch of salt.
Preparation:
- Grease the baking tin with butter and line it with baking paper. Preheat the oven to 180°C (fan 160°C, gas mark 4) for timing.
- Grate the zest from one orange and squeeze its juice. Slice the second orange into medium-thick rounds.
- Cream the butter until fluffy, gradually adding both sugars.
- Add the eggs one at a time, mixing continuously. The mixture should be well aerated.
- Stir in the orange zest.
- Sift together the flour, baking powder, turmeric, and a pinch of salt in a separate bowl.
- Gradually fold the dry ingredients into the egg mixture, mixing gently. Once the mixture thickens, pour in the orange juice as well.
- Place the orange slices neatly at the bottom of the tin.
- Pour the cake mixture over the orange slices in the tin. Bake in the oven for about 45–50 minutes. Use a skewer to conduct the "dry stick" test towards the end. Allow the cake to cool in the tin before turning it onto a cooling rack.
