Upside Down Orange Almond Cake
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.
Ingredients
- 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 or smaller juice oranges for a pretty top)
- 6 large eggs
- 3/4 cup organic granulated sugar plus more for dusting (If making low carb version use Lankanto 1 for 1 monk fruit sweetener)
- 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
Instructions
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To do ahead:
fill pot with water and boil two oranges for 30 minutes. Remove from water, allow to cool completely.
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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. Measure and cut parchment paper into a circle and place it in the bottom of the pan, sprinkle the paper very generously with organic granulated sugar (or the low carb sweetener of your choice). Set aside.
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Slice remaining oranges as thinly as you can, the thinner the better. Place in a single layer into the bottom of pan, overlapping a little, set aside (you may have extra oranges so only slice what you need)
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Take the two boiled oranges, cut in half and remove seeds if there are any. Place in blender and blend until smooth
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Use a stand or hand mixer to beat eggs and sugar (or low carb option sweetener) until they become a little fluffy (4-5 minutes)
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Add almond meal, baking powder, orange puree and vanilla, beat another 60 seconds
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Pour batter into pan (over sliced oranges)
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Place in oven for 45 minutes or until center of cake is firm (this will depend on altitude and can vary oven to oven)
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Remove from oven, allow to cool for 10 minutes. Use a knife to separate the cake from edges of the pan. When cake is cool enough to touch without a problem (at least an hour) place a plate on top of your cake pan. Carefully, using two hands, gently flip the cake over so the cake turns upside down onto the plate. Remove parchment and dust with more sugar if desired. Serve.