Caramalized orange upside down cake…

There is nothing like the aroma of a freshly baked cake in your kitchen from scratch. Baking is all about measuring of ingredients , combining the ingredients and baking in right temperature. Keep an eye while its baking and take it out before its overdone.

Happiness on the plate.

 Ingredients:

For Caramel

1. 2 medium ripe oranges thinly sliced in rounds. Pick out the seeds
2. 3/4^th cup sugar
3. 4 tblspoon unsalted butter
4. 1/4^th tspn kosher salt.
5. Water- 6 tblspn

Note: If using salted butter then omit salt.

For Cake batter:

1. 2 cups Maida/all purpose flour
2. 1 tspn baking powder
3. ½ tspn baking soda
4. ½ cup unsalted butter at room temperature
5. 1 cup powdered sugar
6. 3 large eggs at room temperature
7. 1 tspn vanilla extracts/essence
8. 1 tspn orange zest
9. 1 cup orange juice
10. ½ cup chopped roasted walnuts or rum soaked walnuts

Process:

Pre heat oven in 200 degrees Celsius. Lightly butter the cake pan, preferably round shaped.

Prepare Caramel:

In a pan take sugar and  water. Bring to boil. Cook it in medium flame till the mixture turns light brown. Switch off the burner and keep swirling the pan. It will become darker till the pan is hot.  Then add butter and salt  and cook  for a second or till it is browned but not burnt.

Pour this in the buttered cake pan.

 

Arrange the orange slices on top of the caramel, overlapping one another. Always start from the center. Now place cherries in the middle of the orange slices from where the seeds have been picked. Set it aside.

Work on cake batter:

 Sieve together flour, baking powder and baking soda.

In a bowl, whisk the sugar and butter preferably with an electric mixer till it is creamed     and fluffy approx 3 mins.

Add eggs one by one and whisking well. Add orange zest, vanilla extract and blend again.

Now add the flour mixture 4 tblspn at a time alternatively little orange juice and beat it till its combined.

Add walnuts and use spatula to combine everything in cut and fold method.

Spoon the batter in the cake pan over the oranges. Smoothen the top with a spatula.

Bake it in 160 degrees Celsius for 35 to 40 mins. in the middle rack in the oven. Check with a knife till it comes out clean.

If baking in micro then bake it in convection mode only.

Take out the pan let it rest for 10 mins. Due to caramalization sometimes the cake sticks to the sides of the pan. In that case, with a butter knife loosen the cake from the pan. Invert the cake into a plate while the cake is still hot.

Caramalized orange cake is ready to serve.

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