Upside Down Orange Cake
 
 
Author:
Ingredients
  • 3 tbsps cane sugar
  • 100 g butter + extra for the pan
  • 5-6 tbsps thick yogurt (such as Greek yogurt)
  • 1-2 blood oranges
  • 2 eggs
  • 140 gms granulated sugar
  • 1 tsp vanilla extract
  • 120 g + 1½ tbsp all purpose flour
  • 1 tsp baking powder
  • 5-6 cardamom pods, seeds taken out and crushed
  • ¼ tsp salt
  • zest from 1 blood orange
Instructions
  1. Preheat oven to 175°C (350°F).
  2. Generously grease springform pan with butter. Sprinkle pan with 3 tablespoons of cane sugar, making sure to get some on the sides of the pan as well.
  3. Melt the butter and stir in the yogurt. Set aside to cool.
  4. Wash and slice 1-2 blood oranges thinly. Remove any seeds. Put the slices in a single layer in the bottom of the sugared pan. (You can overlap them as well, using as many as you like).
  5. Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.
  6. In a medium bowl, mix the flour, crushed cardamom, baking powder and salt. Gently stir the flour mixture into the egg and sugar mixture. Add the butter mixture and zest to the batter and stir until smooth.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 32-36 minutes until cake is golden brown on top and a cake tester comes out clean.
  9. Let cool for 5 minutes before inverting the cake onto a rack or a plate to cool completely. Serve with hot chai and enjoy!
Recipe by Box of Spice at https://boxofspice.com/2019/03/upside-down-orange-cake/