Upside-down orange cake (receipe)



Upside-down orange cake

Cameralised orange cake with vanilla
Course Dessert
Keyword cake, orange, upside-down cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 23 diameter cake form


  • 220 g sugar
  • 125 ml orange juice
  • 2 tea spoons vanilla
  • 1-2 oranges finely sliced...as fine as you can
  • 4 eggs
  • 220 g sugar
  • 2 tea spoons vanilla
  • 1 zest of an orange
  • 150 g flour
  • 120 g grounded almonds
  • 150 g butter (meltet) I used margarine with butter
  • 2 tea spoons baking powder


  • Slice the oranges as fine as you can. You will need to try out how many slices you need to cover the bottom of your over-proof pan (ideally 23 cm diameter).
  • Put the suger and the orange juice into the pan and let this simmer at a high heat for about 3-5 minutes. The suger should disolve before adding the orange slices and the vanilla. Reduce the heat and let the orange slices cook for 10-15 minutes until they are nice and soft. Once ready, set aside and let them cool in the pan.
  • Beat the eggs and suger until they are fluffy and nearly white. The volume should at least double. Add the vanilla and the orange zest. Mix thoroughly before adding the remaining ingredients. Once the batter is finished, gently pour it over the orange slices into the pan.
  • Place the pan into the 160 degrees warm oven and let it bake for around 45 minutes. Thereafter turn the head source to be from the bottom and let it bake for another 10-15 minutes.
  • Let the cake cool somewhat before turning it onto a large serving plate.

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