Orange inverted cake

At home, a sponge cake is never missing on the weekend. Breakfast and afternoon tea are the times normally chosen to try new combinations or repeat some of our favorites. This weekend was this orange invert cake the one who occupied our table.

Anyone who likes citrus desserts will like this cake. This is also the best time to do it, thus taking advantage of a seasonal fruit like orange. You can add nuts to it in addition to the orange to enrich its texture. I decided on hazelnuts, but you can also use almonds. Will you prove it?

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Orange inverted cake

This orange cake is a great seasonal proposal. Ideal to serve as a breakfast or dessert with custard or ice cream.

Author Maria vazquez

Kitchen: Traditional

Recipe type: Dessert,

Rations: 8-12

Preparation time:  20m

Cooking time:  50m

Total time:  1 h 10 min

Ingredients

• 4 eggs
• 220 g. of sugar
• 150 g. Of flour
• 1 tsp baking powder (Royal)
• 150 g. melted butter
• 120 g. crushed hazelnuts
• 1 tsp orange zest

Orange topping

• 125 ml water
• 225 g. of sugar
• 2 oranges cut into very thin slices

Preparation

1. We heat the water with the sugar and cook until it dissolves. Add the oranges and cook for 10 to 15 minutes until the fruit is soft and syrupy but keep the shape. We reserve fruit and syrup separately.
2. We beat the eggs with the sugar until white.
3. We add it melted butter, the hazelnuts and the lemon zest and mix.
4. We sift the flour and the yeast and add to the previous mixture with a spatula making enveloping movements.
5. We line the bottom of the mold with baking paper and we preheat the oven to 190ºC.
6. We place the oranges on the background, in a curious way - turning it over will be what you see.
7. Above we pour the dough of the cake and smooth the surface.
8. We bake for 40-50 minutes.
9. Once baked we let the cake cool on a rack but still in the mold and when it is completely cold, we unmold and we paint with the syrup reserved.

Nutritional information per serving

Serving size: 365

3.2.2925