1 November 2012

Upside down Orange Cake

There is no excuse for neglecting this space, so i'm not going to make one. I really haven't been doing any experimental cooking since my last post, somehow the drive just eluded me, and then i baked this cake the other day and can i tell you, i was recharged to get cooking and baking again. 


I wanted to use up the oranges that has been sitting in the fridge for a couple of weeks before it get spoilt, and so this cake came about. I love upside down cakes and so i said, why not these oranges? So instead of making the usual orange cake where i use the whole orange with or without nuts and oats, i decided to experiment and thankfully it came out really well. I normally prefer my cakes to be a little low on the sugar quotient, this time it was a wee bit sweet for me, will reduce the sugar to 1/4 cup next time.


The cake as a whole was light and very orangy ( if i may use the word ;)). I used Kinnow orange and so there was no need to peel the fruit before cutting it into slices. Incase you are trying with local orange ( the green skin variety) it will be wise to first peel and then cut the fruit into slices, and also avoid using the zest ( of the local orange) as it may turn out to be bitter and spoil the whole taste of the cake. 

Ingredients:
Oranges slices - 7 Slices
2 Tbsp - Brown Sugar
1 Cup - Plain Flour
1 Tsp - Baking Powder
1/2 Tsp - Baking Soda
3 - Eggs
1 Tbsp - Orange Zest
1/2 Cup - Veg' Oil
1/3 Cup - White Sugar
1 Tsp - Vanilla Essence
The juice of 1/2 an orange


Method:
Preheat oven to 180 degree C.
Oil a shallow baking pan, sprinkle the brown sugar over the base and then arrange the orange slices over it and keep aside.
Sieve the flour, baking powder and soda and keep aside.
In a mixing bowl whisk the sugar and oil till combined, add vanilla essence and the orange juice and then the eggs, one at a time and whisk till well combined.  
Now add the flour mixture into the wet ingredients and mix and then whisk till the the batter is smooth.
Fold in the zest, pour the cake batter over the prepared pan and bake it for a good 30-40 minutes.
Once done, that is  when the cake come off from the side of the pan and a tooth pick inserted in the center
come out clean, let the cake cool in the pan for 5- 6 minutes.
Once cooled enough to handle, transfer the cake onto a plate and serve it over tea. You can dust some icing sugar if yo wish, but i loved it just the way it came out off the oven. 

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