Upside down orange cake, made with spelt flour, covered with orange syrup and some vanilla ice cream is something you need to make while the orange season still lasts.

It’s been two weeks that we moved to the countryside. Even though we often came to this house during the summer, it feels very different waking up in total silence, enjoying the winter sun and cozy nights near the fireplace. 

It’s a new adventure that we started on and can’t wait to see where it will take us. I even got my little studio for my props and photography shooting. No more standing by my little window and chasing the light (well, the light part will be always there :)). Bigger space, plants, and slow countryside life have inspired me even more now, and all I want to do is bake and create new recipes. 

This winter we got some delicious red oranges, and I’ve been using them in salads, for my granola, for additional aroma in my cakes, or just as a morning boost before my breakfast. With the fantastic taste and beautiful color, I had to dedicate a post only to them and make a cake that will represent these winter beauties, their freshness, and their bitter-sweet taste. 

Upside down orange cake, made with spelt flour, covered with orange syrup and some vanilla ice cream is something you need to make while the orange season still lasts. 

The cake itself is very simple and soft, perfect for an afternoon cup of coffee or tea. The syrup gives that sweet contrast to the orange slices and makes the cake even more moist. If you have some vanilla ice cream, combine the cake with a spoon or two and enjoy the weekend ahead. 

Upside down orange cake
Marija Gvozdenovic

INGREDIENTS

Serves 12
Prep.time: 60 minutes
Baking time: 25 minutes

For the cake 

3 large eggs, room temperature

100g brown sugar + 6 tbsp for covering the pan

125ml sunflower oil

125ml plain yogurt

100ml orange juice (from 1 orange or 2 smaller ones)

zest of half orange (previously washed and dried)

250g wholegrain spelt flour

16g baking powder

2 oranges, washed and sliced

FOR THE syrup

5 tbsp brown sugar

200ml water

METHOD

Prepare oranges by washing them well and slicing them. There is no need for pealing. In a smaller saucepan place sugar and water for the syrup. Bring them to boil and place orange slices. Cook them on low heat for 10 minutes until tender. Take the oranges out on a plate and set the syrup aside, as you will use it later.

Preheat your oven at 180 degrees Celsius. In a large bowl, with a hand mixer beat eggs and sugar until foamy. Add the sunflower oil, yogurt, and orange juice. Mix again. Add flour, baking powder, and orange zest and mix again with a wooden spoon or whisk. 

Prepare your baking pan (mine is 26 cm) by lining the bottom of the pan with wet and squeezed baking paper. In this way, your oranges will not burn and will remain juicy. Put 6 tbsp of brown sugar on the base of the baking pan and arrange the orange slices. Pour the cake dough and bake in a preheated oven at 180 degrees for about 25/30 minutes or until the toothpick inserted remains clean.

Wait for about ten minutes and then turn it over. Cover your cake with remained orange syrup and let it cool down. Serve alone or with a spoon of vanilla ice cream. Enjoy!