Caramel Glaze on top of sliced orange, giving the most delicious bitter sweet marmalade dreaminess to the top. This Orange Cardamom Upside Down Cake is a decadent combination of warm cardamom and citrusy Orange, you’ll love this one!
This cake is my new favourite!! Its eggless with fragrant cardamom and citrus orange, topped with bitter sweet caramelised orange slices, oh so YUM!
How to make the Upside down Cake?
- Caramel – Coat the bottom of the cake pan evenly with caramel. It gives a bittersweet smokey taste to the oranges on top.
- Orange Slices- Place Orange slices placed on top of the the caramel. These get caramelised while baking and give a delish marmalade taste.
- Cake batter – Pour the delicious combination of cardamom and orange cake batter on top of the caramel and orange slices. Once the cake is baked, flip it over and the beautiful caramelised orange slices will be on top of the cake.
Storing
Store the cake in an airtight container in the refrigerator for up to 5 days. Best enjoyed at room temperature.
Like this recipe? Try more festive recipes –
- Eggless Kesar Pistachio Caramel Custard
- No-Bake Coconut Rose Cheesecake Pudding
- Sugar-Free Dry Fruit Laddus
- Eggless Kesari Kaju Katli Cheesecake
- Baked Sweet Hand Pies (Gujiya)
Orange Cardamom Upside Down Cake
8
servings30
minutes40
minutesCaramel Glaze on top of sliced orange, giving the most delicious bitter sweet marmalade dreaminess to the top. This Orange Cardamom Upside Down Cake is a decadent combination of warm cardamom and citrusy Orange.
Ingredients
- Caramel
4 tbsp Granulated Sugar
1/2 tbsp Butter
- Cake
Seeds of 8 Cardamom pods
3-4 Oranges
240 ml Whole Milk
1 tbsp Vinegar
50 ml Orange Juice
1 tsp Vanilla Extract
160 g Butter, Softened
120 g Castor Sugar
280 g All-purpose Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1 tbsp Orange Zest
Directions
- For Caramel
- Grease a 25 cm cake pan with butter. Line the bottom of the pan and grease the paper.
- In a small pan over medium heat, melt granulated sugar. Stir continuously till the sugar turns golden brown. Add the butter and stir till they come together into a smooth caramel. Remove from heat and pour the caramel into the prepared baking pan. Swirl around to ensure an even layer forms. Place the pan aside to cool.
- For Cake Batter
- Preheat the oven to 175C.
- In a small bowl, zest one of the oranges and set aside.
- Peel and slice all the oranges into 1 cm wide discs.
- Crush the cardamom seeds in a mortar and pestle until they are roughly broken.
- In a measuring jug, whisk together the milk, vinegar and orange juice. Set aside for 5 mins.
- Now in the bowl of a stand mixer, beat the softened butter and caster sugar on high speed until pale and fluffy. Add orange zest and vanilla, beat to combine.
- In a medium bowl, sift the flour, baking powder and baking soda.
- Reduce the mixer speed to low and add the flour mix alternating with milk mix in three batches. Do not overmix.
- Evenly spread the orange slices on the top of the caramel until no large gaps of exposed caramel.
- Working quickly, pour the prepared batter over the orange slices and tap the pan to release an air bubbles trapped.
- Bake in the preheated oven for 35 mins or until a toothpick inserted in the centre comes out clean.
- Allow to cool the cake for 20-25 minutes before inverting the cake onto a plate.
Notes
- For Softened Butter – Setting out chilled butter at room temperature for 30 to 45 minutes prior to use gives it time to soften. Softened butter beats well.
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