I have been making traditional Orange Almond Cake for years. But recently I turned this recipe upside down. Literally. This show stopper is my Upside Down Orange Almond Cake!
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Naturally Dairy and Grain Free!
This isn’t a cake recipe where I have replaced flour and dairy with substitutes, Orange Almond Cake is a traditional recipe that was always made with very few ingredients: fine almond meal, eggs, whole oranges and sugar. It has a bit of a custardy texture and served warm straight out of the oven it is quite heavenly. It’s also delicious the next day for breakfast!
To Make The Traditional Cake Even Prettier I Turned it Upside Down…
…and used blood oranges for their deep, rich color. Of course if you don’t have access to blood oranges just use regular oranges. It will still be delicious, and beautiful!
Two Versions: Traditional and Low Carb…
In the past I always made this simple cake with organic granulated sugar. But this week I tried a low carb version by using powdered stevia and it was fantastic! The texture was perfection and the taste, lovely. I was very pleasantly surprised. So feel free to make whatever version floats your boat! When I used a nutrition calculator the carb count came out to 6 grams of carbs per serving.
Perfect for Parties…or Breakfast!
Honestly, this little cake makes quite the impression. Perfect for parties, brunches, showers or dessert and then breakfast the next morning! When a cake is made with oranges, eggs and almonds, there is no reason not to eat it for breakfast.
Don’t Be Nervous About Turning That Cake Upside Down…I Got You!
To make ‘the flip’ foolproof I use a springform pan and parchment paper. If you don’t have a spring form pan, that’s ok too. Parchment and a good 9″ round cake pan will work too. You’ll just need to follow the tips in the recipe below to ensure success.
The Recipe: Upside Down Orange Almond Cake
Tips and what you need: Regular almond meal works fine for this recipe but “fine” almond meal works even better! If making the low carb version, you will need stevia powder. I almost always recommend using parchment paper when baking but for this recipe it’s a must! It not only prevents sticking but makes the turning process easier. I also recommend a springform pan, but if you don’t have on you can use a 9″ round cake pan and pray. (Just kidding, you’ve got this!) You will need a blender and as always a good knife!
Upside Down Orange Almond Cake
Yield 10 servings
A show stopping dessert that is naturally grain and dairy free! Low carb version offered. And be sure to allow enough time to boil oranges in advance.
Organic cooking spray or 1 tablespoon butter for pan
5 whole organic oranges, 2 boiled, the rest sliced for the top of cake (if using blood oranges I buy 2 navel oranges for boiling and 3 blood oranges for a pretty top)
6 large eggs
3/4 cup organic granulated sugar plus more for dusting (If making low carb version use powdered Stevia. All brands are different so check the conversion chart for your brand. For my brand 2 Tablespoons subbed for 3/4 cup sugar)
2 cups almond meal (I use 'fine' almond meal for a fluffier cake, but regular works fine too)
1 teaspoon baking powder
1 teaspoon vanilla paste or extract
To do ahead: fill pot with water and boil two oranges for 30 minutes. Allow to cool.
Preheat oven to 375 degrees and move oven rack to lower third of oven. Wipe side of cake pan with butter or spray with organic cooking spray. Cut parchment paper into a circle and place it in the bottom of the pan, sprinkle with generously with organic granulated sugar. Set aside.
Take the two boiled oranges, cut in half and remove seeds if there are any. Place in blender and blend until smooth
Slice remaining oranges very thinly and place in a single layer into the bottom of pan, overlapping a little, set aside (you may have extra)
Use a stand or hand mixer to beat eggs and sugar (or stevia) until they become a little fluffy (4-5 minutes)
Add almond meal, baking powder, orange puree and vanilla, beat another 60 seconds
Pour batter into pan (over sliced oranges)
Place in oven for 45 minutes or until center of cake is firm
Remove from oven, allow to cool for ten minutes. Use a knife to separate the cake from edges of the pan. When cake is cool enough to touch, remove from pan, set cake on plate, remove parchment and dust with sugar. Serve.
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