BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE
Provided by Karen DeMasco
Categories Cake Milk/Cream Mixer Citrus Egg Dessert High Fiber Orange Cornmeal Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
- Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
- Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
- For whipped crème fraîche:
- Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
- Cut cake into wedges and serve with dollop of whipped crème fraîche.
- Available at most supermarkets and at specialty foods stores.
UPSIDE-DOWN BLOOD ORANGE-POLENTA CAKE
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Provided by Jon Shook & Vinny Dotolo, Animal
Categories Bon Appétit Cake Hominy/Cornmeal/Masa Orange Dessert Kid-Friendly Vanilla Bake Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
- Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
- Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
- Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
- Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.
STICKY ORANGE UPSIDE-DOWN CAKE
Wonderful, wonderful, wonderful.
Provided by jordangenevieve
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 160C.
- For the sticky orange topping:
- Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
- For the cake:
- Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
- Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
- Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
- Turn out on a platter to serve.
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UPSIDE-DOWN BLOOD ORANGE–POLENTA CAKE RECIPE | BON …
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- Preheat oven to 350°. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, ¼ cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
- Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
- Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining ½ cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
- Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
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- Place 3 oranges into a saucepan and cover with cold filtered water -- the oranges will float, it's okay. Place a lid on the pan, bring to a boil and simmer gently for 45 minutes. Drain, rinse once with cold water, fill pan again, return to a boil and simmer for a further 30 minutes.
- Drain, rinse with cold water again and set aside to cool slightly. Don't skimp on the simmering time -- this processes softens the peel and removes the bitterness! When cooled slightly cut oranges into quarters, remove any pips (seeds) and blend the flesh, including peel, until smooth. A handheld immersion-blender is brilliant for this. Set purée aside.
- Pre-heat oven to 350 F / 180 C. Grease the base and sides of tall 8 inch cake pan or 8 inch springform pan with a bit of oil. Line base with a round of parchment paper and tap the extra tablespoon of almond meal around the pan so it sticks to the greased sides. Drizzle the extra tablespoon of apple juice concentrate on the parchment covered base of the pan, followed by the extra teaspoon of grapeseed oil. Layer the thinly sliced orange around the pan starting from the centre and overlapping each slice slightly with the next.
- Sift together dry ingredients in a medium bowl. In a large bowl beat eggs with an electric beater for 4 minutes until thick and creamy. Slowly drizzle in the apple juice concentrate and continue to beat for another minute. Beat in oil and orange purée.
CARAMELISED ORANGE AND CARDAMOM UPSIDE-DOWN CAKE ...
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4.7/5 (9)Total Time 2 hrsCategory DessertCalories 463 per serving
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
- Begin by making the caramel for the topping. Place the sugar and water in a small saucepan and stir well. Place over a medium high heat and bring to a boil. Let the sugar bubble away until it turns a pale golden and remove from the heat and add the butter. Stir well until all the butter is incorporated and pour into the base of the prepared cake tin. Top with orange slices, making sure to fill in any gaps with pieces of orange trimmed to size.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, cardamom and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the oranges and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
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- Preheat the oven to 180C. Grease a 7" cake tin with a little coconut oil. To prevent the cake from sticking to the tin, sprinkle the bottom of the tin with 1tsp polenta and swirl it around the sides tapping off excess. Place a circle of grease proof baking paper at the bottom of the tin.
- Thinly slice 1-2 oranges (reserve the orange peel) and arrange the slices at the bottom of the cake tin. Sprinkle the slices with a little coconut sugar. Set aside.
- In a big mixing bowl, combine coconut sugar, polenta, ground almonds, baking powder and salt and mix well.
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- Grease a springform pan (8″ or 9″) with a bit of coconut oil and line with parchment paper. Grease the parchment paper as well.
- Zest one of the blood oranges and reserve the zest. Peel the blood oranges and slice into ½-inch rounds. Evenly layer the blood orange slices on the bottom of the springform pan and sprinkle some black sesame seeds on top.
- In a small saucepan, combine ⅓ cup of sugar with 3 tablespoons of water. Bring the mixture to a simmer over medium heat, and simmer until the sugar is dissolved, about 3 minutes. Pour the sugar mixture evenly over the orange slices in the cake pan.
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