There upside-down cake with oranges and orange blossom is a soft and fragrant dessert, rich in almonds, perfect to be enjoyed at snack or how dessertA cake that conquers with its graceful appearance and the ease of the recipe.
Ingrediants
- 1 tarot orange
- 4 eggs
- 220 g of granulated sugar
- 150 g of flour 00
- 1 teaspoon of baking powder for cakes
- 150 g of melted butter
- 120 g of almond flour
- 1 teaspoon of grated lemon zest
- 2 teaspoons of orange blossom water
There upside-down cake with oranges and orange blossom it is a very easy dessert to make. The recipe is inspired in the technique by the famous French apple tarte tatin, from which however the type of dough is distinguished which is not a brisée.
On the bottom of an opening pan, sprinkled with sugar, the orange slices are arranged and on top of this mixture of whipped eggs, powdered almonds and flour. The result is a soft and very fragrant cake, with a very pretty and suitable optical effect snack with a cup of black tea or like dessert, perhaps accompanied by a little ice cream.
If you like a particularly successful combination of almonds and oranges, don’t miss the delicious frangipane cake with orange and amaretti.
Staying on the subject of inverted effect cakesinstead, we also offer the Tarte tatin with pears and cardamom or the inverted cake with bananas. In the single-portion version the inverted tartlets with pears and coconut. All seasonal sweets which allow you to use fruit available in the autumn and winter months.
OTHER DELICIOUS RECIPES: Alananas upside down cake, lemon and orange cloud cake, orange plumcake
How to prepare: Orange and orange blossom inverted cake
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
50 min
- Portions
-
8
How to prepare: Orange and orange blossom inverted cake
To prepare the orange and orange blossom upside-down cake, start buttering a 22 cm diameter springform pan and sprinkle it with brown sugar. Cut orange into slices of about 7 mm, divide each slice in half and arrange them on the bottom of the pan to cover it. In the bowl of the planetary mixer, whisk the eggs together with the granulated sugar for 10 minutes until the mixture is light, dense and frothy that will be tripled in volume.
Sift the flour together with the baking powder by dropping them directly on the egg mixture and add the almond flour. Mix from the bottom up with a spatula in order to incorporate as much air as possible. Stir in the melted butter.
Add the grated lemon zest and orange blossom water. When you have obtained a homogeneous mixture pour it into the mold directly on the orange slices. Level with the back of a spoon and cook in a preheated oven at 175 ° for 50 minutes, checking the cooking with a toothpick.
Remove from the oven, let it rest for 5 minutes, then turn the cake upside down on a plate. Let it cool completely before removing the mold. Polish the orange and orange blossom upside-down cake with food spray gelatin and serve.
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