Almond
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Upside Down Orange Almond Cake Recipe
Ingredients
2 oranges
90g almond flour
150g AP flour
9g (2tsp) baking powder
4g (2/3tsp) salt
350g sugar
4g (2tsp) orange zest
3 whole eggs
1 egg white
100g neutral oil
50g butter, melted
70g milk
3g (1/2tbsp) almond extract
Recipe
1. Toast almond flour at 350F for 10-15min until golden brown.
2. Zest oranges to achieve about 2tsp of orange zest.
3. Peel, thinly slice oranges, then blot to remove water. Reserve the ends to squeeze out juice, about 2 tbsp.
4. Combine 67g of the sugar with the leftover juice and spread the slurry across the bottom of a sprayed and lined 9" cake pan.
5. Arrange the orange slices in an overlapping pattern across the bottom of the pan.
6. In a separate bowl, mix together AP flour, almond flour, baking powder, and salt.
7. Combine sugar and orange zest together, mixing with your fingers until the orange aroma is fragrant.
8. Beat eggs and sugar together until the mixture reaches a light ribbon stage. Starting at a low speed and increasing to medium, gradually stream in the oil, milk, melted butter, and almond extract. Beat until fully incorporated.
9. Add flour mixture in 2-3 additions, mixing in between.
10. Fill the pan and bake for 35-45min at 350F until the top is golden brown and a toothpick comes out clean. The internal temperature of the cake should reach 200-210F.
11. Cool for 20min in the cake pan before unmolding and cooling completely on a wire rack.
12. Serve with rosemary whipped cream for a delicious flavor combination.