The level of deliciousness of this cake is out of this world!
The texture of this cake is rather different from that of a regular cake. It is moist with a smooth, soft texture that blends in with the texture of apples baked in a batter. The flavours are all balanced perfectly. This cake is just wonderful!
So, without further ado, here is the recipe!
Bon Appétit!
Ingredients serves 9
Cake
100g Quinoa Flour
20g Super Smooth Oats
80g Self Raising Flour
0.5tsp Baking Powder
0.5tsp Sea Salt
2.5tbsp Sugar (mixture of brown and white)
0.5tsp Cinnamon
2.5tbsp Coconut Oil
150ml Freshly Squeezed Orange Juice (approximately 2 oranges)
40ml Almond Milk
1tbsp Chia Seed (made into a chia egg by leaving in 5tbsp of water for 5-10mins)
0.5tsp Vanilla Extract
1.5tbsp Dried Fruits Mix (sultanas, raisins, and citrus peels)
Pink Lady Apples
Marmalade Spread
Orange Juice (from 1-1.5 orange(s))
2tbsp Chopped Orange Peels/Rind
Freshly squeezed lime juice (from three-quarters of a lime)
1 Pink Lady Apple, peeled and chopped
Date Syrup, to taste
Cinnamon, to taste
Method
Cake (preheat the oven to 150°C/302°F)
- Sieve the flours, oats, sea salt, sugar, cinnamon and baking powder together in a bowl (N.B. sieve as much of the oats left in the sieve as possible and pour the rest into the batter).
- Add in the wet ingredients and combine until the batter is smooth and airy.
- Chop some apples into relatively small pieces and stir into the batter followed by the dried fruits and stir them in ensuring relatively even distribution.
- Slice oranges into disks with a thickness less than 0.5cm, cut off the rinds and lay the oranges on the bottom of a greased bread/cake tin. Ensure all gaps are filled by cutting some of the slices in half or quarters (or smaller, if necessary). This will form the top of the cake. (N.B. Chop/slice off the rind instead of peeling it after slicing the oranges into disks to prevent the orange slices from disintegrating)
- Pour the fruit-batter mixture over the orange slices, smooth out the top and place the tin on the middle level of the preheated oven for 35mins.
- Once the time has elapsed, increase the temperature on the oven to 200°C/392°F and continue baking the cake for another 35mins or until a skewer, toothpick or knife pierced into its centre comes out completely clean.
- After taking the cake out of the oven, let it cool for 10mins before taking the cake out of the tin and letting it cool on a clean rack (orange side up).
Marmalade
- In a bowl, combine all the ingredients and leave them to sit, uncovered for 30mins.
- Pour the mixture into a saucepan and cook down (covered) till the apple softens and the juices are thickened and almost fully absorbed.
- Using a potato masher, mash the mixture till it forms a smooth thick consistency.
- Add a little water to the mixture to thin out the marmalade.
Upside Down Orange Cake
- Gentle spread some of the marmalades over the orange side of the cake or use it to fill potential gaps between orange slices.
- Let the cake completely cool on a rack before slicing (into approximately 9 slices)
Serve.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.
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