orange upside down cake (grain free, scd diet)
this upside down coconut flour cake of the orange variety is bursting with sweet citrus flavour, and makes for a beautiful summertime or springtime dessert.
Servings: 6 people
Ingredients
Caramel sauce:
- 1/2 cup honey
- 3 tbsp water
- 2 tbsp melted butter
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
Orange upside down cake:
- 2-4 oranges, peeled, sliced into circles with the skin removed, about 1/4 inch to 1/8 inch thick.
- 3/4 cup coconut flour
- 1/4 cup honey
- 6 eggs
- 1/4 cup freshly-squeezed orange juice you'll need approx one orange for this and the zest
- 1 tsp orange zest
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tbsp pure vanilla extract
Instructions
First prepare your caramel sauce and orange base:
- Start by peeling and slicing the 2-3 oranges, if not already prepared, into circles of different sizes and place them decoratively on a greased 9-inch cake tin.
- Now, prepare your caramel sauce which you will pour atop the orange slices. In a medium saucepan over medium-high heat, bring the honey to a boil.
- Once boiling, reduce to a simmer and stir in the butter, vanilla extract and salt.
- Combine well and allow to simmer over low heat for 10 minutes, stirring occasionally.
- Pour the caramel mixture across the orange circle slices at the bottom of the pan.
Now, prepare your orange upside down cake:
- In a large bowl, combine the dry ingredients-- coconut flour, baking soda, orange zest.
- Add in the wet ingredients, mixing as you go, ending with the eggs and combining well.
- Pour the cake batter across the orange-caramel mixture already in your cake tin, ensuring it's spread out evenly to the edges of the tin.
- Bake in a preheated oven at 350 for 40 minutes. Remove from the oven and allow the cake to cool *completely* before attempting to flip.
- Cake flipping: In order to flip the cake, I allow it to get a bit cold for a more firm flip, putting it in the fridge for a bit. Then, take a sharp knife and it's best to delicately contour the outside-edge of your cake before you flip in order to loosen everything. Take a plate that will fit the bottom of the cake entirely, and place it directly on top of the cake tin, gently moving the cake tin so it is now upside down, on top of the plate, and then gently shimmying the cake out of the tin and directly on to the plate.