With the cake today will fill of vitamin C: here is the recipe for upside-down cake with orange, perfect for the weekend, a recipe that comes from America (where in the thirties he became the famous pineapple upside down cake, or the delicious PINEAPPLE UPSIDE DOWN CAKE). The mode of sformandola bake a cake and serving it then inverted is then extended to other types of fruit, including oranges. In practice, The upside-down cake is the yeast version of the French tarte tatin with apples. One of my absolute favorite desserts.
In this case I used Navel oranges, because I wanted to use to get a blood orange sontusosa dark red cake. Unfortunately I have not found, but the result was amazing too. In the mixture of this sweet fragrant there are both the juice is the zest of the oranges, so do not throw anything away, as well as the very good CARROTS PIE, ORANGES AND ALMOND , in ANGEL FOOD CAKE ALL’ARANCIA or in PAN ORANGE SICILIANO. Not lost all my RECIPES WITH ORANGES, sweet and savory!
The process to do the upside-down cake with orange is not difficult, but to get a perfect result you should do before a caramel, I prepared using orange juice and sugar. The orange slices, resting on the caramel and covered from mixing the upside-down cake with orange, caramelleranno cooking in giving a sweet taste and look delicious. I put slices of orange also along the edge of the mold, always caramelized, but if you prefer you can restrict yourself to the bottom. Have a good day!
FOR THE DOUGH (doses for a mold of approximately 24 cm):
250 grams of flour 00
150 grams of butter at room temperature
120 grams of caster sugar
100 milliliters of orange juice
the grated rind of 3 organic oranges
2 oranges to be cut into slices
10 grams of baking powder
a pinch of salt
FOR THE CARAMEL:
150 grams of caster sugar
a pinch of salt
40 milliliters of orange juice
10 grams of cold butter
Before preparing the upside-down orange cake, Preheat the oven to 180 degrees static.
To make the caramel in a saucepan with thick bottom sugar, salt and orange juice, bring to a boil and cook over low heat until mixture is golden caramel, then add the butter and mix thoroughly. Pour this caramel on the bottom and sides of the mold, so that they are covered. Now you have to slice the oranges: you have two choices, or slice thinly with all bucca, or in vivo peel oranges with a sharp knife and then cut into slices. If you choose the first option, You feel a bitter taste in the mouth, due to the white part of the oranges. I preferred to peel them alive. Once obtained thin slices of oranges (all of the same thickness), distribute them to cover the bottom and sides of the pan: oranges will be pasted caramel and will remain securely in place.
For the orange spilled cake dough, place in a bowl the soft butter, sugar and salt and fitted with an electric mixer until mixture is puffy and fluffy. Add to the mix, always blending in basssa speed, before an egg, then the second and then the third. At this point, you have to add it to the mixture, in stages and alternately, Sift flour with baking powder and orange juice. Work the mixture with an electric mixer until obtaining a homogeneous mixture, thick and without lumps. From last, combine the grated peel of oranges and mix it into the mixture with a spatula.
Pour the oranges into the pan upside-down cake, then bake and cook for 45 minutes or until, inserting a toothpick in the center of the cake, will not dry. Turn out the cake on a wire rack: sformerà it without difficulty because the caramel, still warm, will facilitate the operation. I suggest you put a pan under the grill for surely leak of warm caramel sweet and you could reuse it to soak and polish the cake before serving.
When the cake is at room temperature, brush it with some of the orange caramel you've set aside, or if you prefer neutral apricot jelly dissolved in a little water, or with little orange marmalade warmed over low heat. Serve the upside-down cake with warm or cold orange: this cake is still moist and keeps longer if stored in a dry, indoor environment with plastic wrap. Bon appétit!
To give an even better taste to the upside-down cake to oranges, and make it last even longer, You can add to the dough a bit 'of Cointreau or rum, mixing the juice of oranges.