Upside Down Orange and Olive Oil Cake
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Upside Down Orange and Olive Oil Cake

with Whipped Cream

Move over pineapple, this orange upside-down cake is just as tasty! Paired with fruity olive oil and a touch of cinnamon and topped with toasted almonds and a dollop of freshly-whipped cream, it's the perfect bite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time10 minutes


/ serving 4 people

2 unit(s)


400 g

Vanilla Baking Mix

(Contains Milk, Wheat)

2 unit(s)


(Contains Egg)

237 mL


(Contains Milk)

1 tsp

Ground Cinnamon

56 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

0.06 tsp


½ cup



Nutrition Values

Calories970 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate97 g
Sugar57 g
Dietary Fiber4 g
Protein12 g
Cholesterol165 mg
Sodium1040 mg
Trans Fat0.5 g
Potassium350 mg
Calcium200 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • 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.)
  • 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.
  • 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.
  • 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.