upside-down orange olive oil cake
Winter brings with it the delightful citrus season, a time when vibrant flavors awaken our taste buds. Embracing this seasonal joy, Dominik presents a beautiful and aromatic Upside-Down Orange Olive Oil Cake. With the carefully selected Coratina olive oil, known for its fresh and aromatic notes, this cake becomes a symphony of citrus aromatics. The addition of almonds and thyme perfectly complements the overall flavor profile, creating a delectable treat that captures the essence of winter in every bite.
If you want to discover more about Domink and his plant based world, give a look to his instagram page: https://www.instagram.com/plantme.oida/
Prepping + baking: around 1,5h
Serves: 12 slices
INGREDIENTS
dry:
- 100gr brown fine sugar
- pinch of salt
- 150gr all purpose flour
- 50gr ground almonds
- 1/4 tsp baking soda
- 1 tsp baking powder
wet:
- juice from 1 + 1/2 oranges
- zest of orange, about 3/4 of one orange (like 2-3 tsp)
- 75ml barista oat milk
- 100gr Cantasole Coratina extra virgin olive oil
- 1 tsp of vanilla extract
sirup:
- 50gr white sugar
- about 25ml water
- about 2 oranges in slices
- some thyme
special equipment:
- 20cm springform pan
METHOD
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Start with the sirup glazed oranges for the cake bottom. Put sugar and water in a pot and let it warm up. As the sugar is dissolved, put in the orange slices and cook everything for about three minutes, the oranges should not fall apart but get a little softer (also a bit of the bitterness goes away). Turn off the heat and let it cool down. Preheat the oven to 180°C (top and bottom heat).
-
For the dry part, get a bowl and sift flour, baking powder + soda. Add the sugar, salt and ground almonds. Mix through.
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For the wet part, get another bowl and pour in the oat milk, coratina extra virgin olive oil and vanilla extract. Take one washed orange and zest about 3/4 of its peel. Then squeeze the juice from two oranges, but ONLY add the juice from about 1 orange to the bowl, use the remaining juice later to adapt the cake batter consistency. Mix through roughly.
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Get the springform pan and put in a circle cut baking sheet. Let it be a bit bigger than the pan so it keeps the juices from the sirup-cooked oranges better in the form. Put some oil everywhere so the dough doesn‘t stick too much to the form. Get those orange slices (with a fork or cooking tweezers) and arrange them in the springform. Put some thyme on it.
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Now gently mix the wet and the dry. Compensate with remaining orange juice if needed, it should be a nice not too thick, not too thin cake batter. Gently pour it over the oranges, into the springform
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Put it in the oven for about 40 minutes, but keep an eye on it. Every oven is different. The cake is ready when the top has a nicely browned, you can make the skewer test to be sure.
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Let it cool down, then open the springform. Serve it with some (vegan) yoghurt and an extra drizzle of olive oil. Enjoy!
TIPS:
Dominik highly recommends to:+ use a baking tray underneath the oven rack - in case of dripping from the springform.
+ let the cake cool off before turning it over and pull off the baking sheet.
