An orange and olive oil upside down cake from above, glossy navel orange slices fanned over the top

Cakes & Cupcakes

Orange and Olive Oil Upside Down Cake

A spin-off from my original blood orange upside-down cake, with navel oranges, olive oil and a hint of cardamom.

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The whole orange and olive oil upside down cake on a gold plate among oranges and limes A slice of orange and olive oil upside down cake topped with cream and an orange nasturtium

My staple blood orange upside-down cake is a firm favourite to bake in the winter, when citrus season is in full swing. I had an excess of navel oranges lying around the house over the past few days and chose to bake a navel orange version of the same cake.

The orange and olive oil upside down cake with a wedge cut out, and a slice on a plate beside it

For a bit of variation, because I like experimenting with flavours, I added some good quality extra-virgin olive oil and a bit of cardamom. The fruitiness of the olive oil pairs well with the citrussy notes in the cake. To test the shelf life and texture, I added just a bit of ground almonds and I really loved the results. Over a few days sitting on the counter, the cake settled into a dense, but incredibly soft and moist crumb.

The star of the show is definitely the orange slices on the top, though. Baking these in the oven softens the peel, and the sugar coating, layered before the slices, creates a syrupy, marmalade taste and texture. Whilst the cake does not necessarily need it, I find that brushing on a final marmalade glaze really enhances the gloss factor, which makes for Instagram-worthy photos and an enhanced orange flavour.

A hand sprinkling chopped pistachios over the orange-topped cake A slice of orange and olive oil upside down cake being lifted out, showing the soft crumb

The recipe

Orange and Olive Oil Upside Down Cake

adventureswithsugar.com/orange-and-olive-oil-upside-down-cake/

Method

Method: syrup and topping

  1. Prepare the tin: Grease and line the bottom and sides of a 23cm round springform tin with baking paper. Set aside. For extra safety, wrap the outside in foil in case the syrup leaks out the tin. Then place the tin on a larger cake pan.
  2. Butter the tin: Brush the melted butter on the sides and base of the cake pan.
  3. Add the sugar syrup: Mix together the juice and caster sugar and spread over the bottom of the pan.
  4. Slice the oranges: Thinly slice your oranges into rounds. I find this easiest to do with a sharp serrated knife. Slice off the skin of the oranges to remove the bitterness, if you prefer. I do not mind the bitterness and it enhances the marmalade-feel.
  5. Plan the pattern: To arrange the oranges, I find it easiest to arrange the slices as you want the final product to look, then flip over so that the reverse pattern is displayed in the tin. That way when you upturn the final product, the arrangement will be the correct way around. (You can see how I do it on Instagram).
  6. Arrange the oranges: Arrange your oranges on the base of your tin. Make sure the base is fully covered with the oranges. If not, the sponge will peek through the orange topping and not look as pretty.

Method: cake

  1. Preheat the oven: Preheat your oven to 160˚ Celsius.
  2. Cream the butter, oil and sugar: Cream the butter, oil, sugar and orange rind until the mixture is pale and slightly fluffy. This should take about 3 minutes.
  3. Add the eggs: Add the eggs, one at a time, adding the next after the previous egg is fully incorporated.
  4. Combine the dry ingredients: Sift the flour, ground almonds, baking powder, cardamom and salt in a separate bowl and set aside.
  5. Mix the wet ingredients: Mix the yoghurt, orange juice and vanilla essence together and set aside. Then add the bicarbonate of soda and stir until the mixture fizzes.
  6. Alternate the wet and dry: Following the eggs, begin with the flour mixture and alternate with yoghurt mixture. The flour mixture will be incorporated in three batches and the yoghurt mixture in two parts.
  7. Spoon over the oranges: Spoon the mixture carefully into the cake tin, on top of the oranges. Be careful not to displace the oranges. Level out the cake batter.
  8. Bake: Bake for around 55 – 65 minutes, or until a skewer inserted comes out clean, with no crumbs on it.
  9. Cool and turn out: Let the cake cool in the tin completely, before turning out. If you turn the cake out whilst the cake is still warm, the oranges on the top could cause the cake to fall apart.

Method: glaze

  1. Make the syrup: Heat the caster sugar and orange juice until boiling and a syrup forms.
  2. Add the marmalade: Stir in the tablespoon of marmalade.
  3. Glaze the cake: Allow to cool and thicken a bit before brushing over the cake.
The orange and olive oil upside down cake from above, surrounded by limes and orange halves A close side view of the glossy orange slices and pistachio rim

Recipe by adventureswithsugar.com

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