Скачать или смотреть Orange Upside Down Cake | Made with Olive Oil (No Butter)

Light, fluffy and bursting with orange flavor, this orange olive oil cake that looks like stained glass is easier to make than you think.

Ingredients: (Makes one 9-inch round cake)
-Candied Orange Layer
3 Medium Oranges (about 300 g)
Sugar 1 cup (200 g)
Water 1 cup (240 mL)

-Cake Batter
Flour 1 ½ cups (180 g)
Baking Soda ½ tsp (3 g)
Baking Powder 1 tsp (4 g)
Salt 1 tsp (6 g)
Sugar ¾ cup (150 g)
Orange Zest 3 Tbsp (18 g)
Eggs 2 Large (100 g)
Olive Oil ½ cup (110 g)
Orange Juice ½ cup (120 mL)

Directions:
1. To make the candied oranges, cut the ends off of three medium oranges. Slice one orange into ⅛ inch (3 mm) round slices. Cut the other two oranges in half to make ⅛ inch (3 mm) semi-circle slices. Save the ends for juicing.
2. Combine sugar and water in a saucepan, stir to dissolve the sugar. Add the orange slices and bring to the boil. Cover with a round of parchment paper, lower heat to maintain a gentle simmer, and cook for 1 hour.
3. Once the oranges slices are cool enough to handle, arrange the slices on the bottom of a parchment lined 9-inch (23 cm) round cake pan. Start by placing a column of full orange slices along the left edge of the pan, following the curve of the pan. Shingle the half slices in columns overlapping slightly from left to right. Continue until the bottom of the pan is fully covered.
4. Whisk together flour, baking soda, baking powder and salt. Set aside.
5. In a large bowl, stir together sugar and orange zest until sugar is moistened and turns a light orange color. Add the eggs and whisk until light and fluffy. Add the olive oil in a thin stream while whisking. Once combined, scrape bowl and add flour mixture in 3 additions, alternating with orange juice in 2 additions.
6. Pour cake batter over arranged orange slices and tap gently on the counter to remove large air bubbles. Place pan onto a baking sheet and place in a preheated 350°F (177°C) oven for 35-40 minutes or until a toothpick comes out clean.
7. Cool the cake for 15 minutes before inverting onto a serving plate. Remove cake pan and peel off parchment paper. Brush the cake with orange syrup and cool before serving.

Chapters
0:00 Intro
0:15 Candied Oranges
2:14 Arrange the Oranges
2:45 Dry Ingredients
3:02 Make the batter
5:48 Bake
6:29 Cool and brush with syrup
7:22 Cut and enjoy


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