Procedure

Before preparing the orange upside-down cake, preheat the oven to 180 degrees static.

For the caramel put 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 with it.

Now you have to slice the oranges: you have two possibilities, or slice them thinly with all the peel, 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 upside-down 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 a little of the orange caramel you 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 orange upside-down cake warm or cold: this cake is still moist and keeps longer if stored in a dry, indoor environment with plastic wrap. Bon appétit!