UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS

TOTAL TIME: 50 MINS                           SERVINGS: 6

CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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