Orange Upside Down Cake

Right.. so on saturdays I love preparing desserts in advance for the family sunday lunch (And believe me.. italians have a BIG sunday lunch.. starting with appetizers, first dish, second dish and to top it all...DESSERTS). Since I had so many oranges to spare in the backyard of my house, I decided to try baking an orange cake for a change. This delicious recipe is good for any occasion. Topped with caramel and oranges, this orange cake is surely delicious! You can also substitute oranges with pineapples :D

Part A: Ingredients for the cake base:
150 grams of sugar

200 grams of all purpose flour
200 grams of grounded roasted almonds
170grams of butter
3 eggs
1 tablespoon of yeast
Juice of 1 large orange
Grated zest of 1 orange

Part B: For the caramel upside down topping:
130 grams of sugar
1 orange. Sliced into an O shape
Red cherries (you can omit this if you dont want)

Part C: For the glaze:
orange marmalade
3 tablespoons of water

In a large bowl mix all the ingredients for the cake base in part A until combined well. In a separate pan,create the caramel base in part B by heating up the sugar. You can see that it is caramellized by the color. Once its brown color and the sugar grains have all melted, its ready .In the baking pan, preferably rounded, place baking paper or grease the pan with some butter. Place the oranges and the cherries on the base of the cake pan. Pour the caramel onto the base until coated thoroughly.

Preheat oven at 180 degrees celsius. Now pour in the cake mixture into the pan. Place pan in the oven and bake for 40-45 minutes until cooked. Use a toothpick to check the consistency of the cake (this helps to see if its cooked or not).

Once cooked, wait cake to cool down for 1 hour. Place a serving plate underneath the cake pan and turn cake pan upside down. You will now be able to see the oranges on top of the cake. Mix ingredients in part C together and glaze the cake. Now you have a delicous treat for the weekend =D.