Cardamom and Orange upside cake recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
10 servings
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Calories
463 kcal
-
Course
Dessert
Cardamom and Orange upside cake recipe
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Cake base adapted from Donna Hay's Pineapple & Ginger Upside Down Cake
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Ingredients
- Caramel Topping:
- ½ cup caster sugar
- 2 tbsp water
- 2 tbsp butter
- pinch of salt
- 2 oranges skin, pith and any seeds removed, sliced
- CAKE:
- 13 ½ tbsp unsalted butter at room temperature
- 1 ¼ cups caster sugar
- 3 eggs
- 2 cups plain flour all purpose
- 3 tsp ground cardamom
- 1 ½ tsp baking powder
- ½ tsp bicarb soda baking
- ½ cup almond meal ground almonds
- 1 cup yogurt
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Instructions
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
- Begin by making the caramel for the topping. Place the sugar and water in a small saucepan and stir well. Place over a medium high heat and bring to a boil. Let the sugar bubble away until it turns a pale golden and remove from the heat and add the butter. Stir well until all the butter is incorporated and pour into the base of the prepared cake tin. Top with orange slices, making sure to fill in any gaps with pieces of orange trimmed to size.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, cardamom and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the oranges and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
99mg
(33%)
Sodium
109mg
(5%)
Potassium
217mg
(6%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
698IU
(14%)
Vitamin C
14mg
(16%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 99mg | 33% |
| Sodium | 109mg | 5% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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