Renversé à l’orange
4 portionsCalories
:
990 kcalProtéines
:
12g protéinesDurée de préparation
:
1 heureDifficulty
:
MoyenAllergènes:
- Blé
- Lait
- Oeuf
- Amandes
- Poisson
- Sésame
- Moutarde
- Sulfites
- Oeuf
- Noix
- Crustacés
- Gluten
- Arachides
- Soya
- Peut contenir des traces d’allergènes
- Blé
- Lait
- Triticale
Move over pineapple, this orange upside down cake is just as tasty paired with fruity olive oil and a touch of cinnamon. Top it with toasted almonds and a dollop of freshly-whipped cream for the perfect bite!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 4 personnes
2 pièce(s)
Orange
400 g
Mélange à pâtisserie vanille
(Contient: Blé, Lait Peut contenir : Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Gluten, Arachides, Soya)
2 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Crème
(Contient: Lait)
2 g
Cannelle, moulue
(Peut contenir : Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
56 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
Pas inclus dans votre livraison
0.06 cc
Sel*
½ tasse(s)
Huile*
2 cs
Sucre*
Instructions
1
- Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/4-inch rounds.
- Brush the base and sides of a 8x8-inch metal cake pan with olive oil, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
2
- Add eggs, orange zest, 1/2 cup olive oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix and half the cinnamon, then whisk until smooth.
- Sprinkle 2 tbsp white sugar across the base of the prepared cake pan, then arrange orange slices over top. (NOTE: It's ok if they overlap slightly.)
- Gently pour cake batter over oranges and spread into an even layer using the back of a spatula.
- Bake in the middle of the oven until cake is golden-brown and a skewer inserted into the middle comes out clean, 28-38 mins.
3
- While the cake bakes, heat a large non-stick pan over medium-high heat. When hot, add almonds to the pan, then toast stirring often until golden-brown, 4-5 min. Transfer to a plate.
- Combine cream and remaining cinnamon in a large bowl. Beat using a whisk or electric hand mixer until stiff peaks form, 1-2 min.
4
- Transfer cake pan to a wire rack to cool slightly, 15 min.
- Run a sharp knife around the edges of the pan, then remove cake by lifting on the edges of the parchment paper.
- Carefully flip cake so the side with the oranges faces up, then slowly peel off parchment paper.
- When ready to serve, transfer cake to a serving platter.
- Cut into desired number of slices.
- Serve with a dollop of whipped cream, then sprinkle toasted almonds on top.
