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Orange, Olive Oil and Dessert Wine Upside-Down Cake

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A fragrant upside-down cake topped with glossy caramelized orange slices and a tender olive oil crumb enriched with sweet aromatic dessert wine. Almonds, citrus, and fruity olive oil give this elegant cake a rich yet balanced flavor.

Ingredients

  • Fresh oranges
  • Granulated sugar, for the orange topping
  • Light brown sugar
  • Extra-virgin olive oil, for the orange topping
  • Dessert wine, for the orange topping
  • Fine salt, for the orange topping
  • All-purpose flour
  • Almond flour or finely ground almonds
  • Baking powder
  • Baking soda
  • Fine salt, for the cake
  • Large eggs
  • Granulated sugar, for the cake
  • Extra-virgin olive oil, for the cake
  • Fresh orange zest
  • Fresh orange juice
  • Dessert wine, for the cake
  • Whole milk or Greek yogurt
  • Vanilla extract
  • Crème fraîche, optional for serving
  • Mascarpone, optional for serving
  • Greek yogurt, optional for serving
  • Vanilla ice cream, optional for serving
  • Fresh orange zest, optional for serving
  • Toasted almonds, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch solid round cake pan and line the bottom with parchment paper.
  2. Wash the oranges thoroughly and cut them into thin rounds, removing any seeds while keeping the peel intact.
  3. Combine the granulated sugar, light brown sugar, extra-virgin olive oil, dessert wine, and a tiny pinch of salt for the topping. Spread the mixture over the bottom of the prepared pan.
  4. Arrange the orange slices over the sugar mixture, slightly overlapping them to create an attractive pattern.
  5. Whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt together in a medium bowl.
  6. In a separate large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Gradually whisk in the extra-virgin olive oil, followed by the orange zest, orange juice, dessert wine, whole milk or Greek yogurt, and vanilla extract.
  7. Gradually fold the dry ingredients into the wet mixture just until no dry flour remains. Avoid overmixing.
  8. Carefully pour the batter over the arranged orange slices and smooth the surface. Bake for 45 to 55 minutes, until the center feels springy and a skewer inserted into the cake portion comes out clean or with a few moist crumbs. Loosely cover with foil if the exposed surface browns too quickly.
  9. Remove the cake from the oven and let it rest in the pan for 10 to 15 minutes.
  10. Run a thin knife around the edge, place a large serving plate over the pan, and carefully invert the cake. Slowly lift away the pan and reposition any orange slices that remain attached.
  11. Spoon any remaining orange and dessert wine syrup from the pan over the cake. Allow the cake to cool until warm or room temperature before slicing.
  12. Serve with optional crème fraîche, mascarpone, Greek yogurt, vanilla ice cream, fresh orange zest, or toasted almonds.

Notes

  • Use a solid cake pan rather than a springform pan to prevent the orange, sugar, and wine syrup from leaking during baking.
  • Slice the oranges thinly so the peel softens and caramelizes sufficiently during baking.
  • Choose a fruity extra-virgin olive oil without an excessively bitter or peppery finish.
  • Muscat, Moscato, Vin Santo, or another aromatic, fruit-forward dessert wine works well in this cake.
  • For an alcohol-free version, replace the dessert wine with additional fresh orange juice.
  • Blood oranges can replace some or all of the regular oranges for a colorful variation.
  • Ground cardamom can be added to the batter for additional warmth and fragrance.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated slices to room temperature before serving for a softer and more aromatic olive oil crumb.
  • Individual slices can be carefully wrapped and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/orange-olive-oil-and-dessert-cake/