GLUTEN FREE UPSIDE DOWN ORANGE CAKE

A gluten free cake that actually has the consistency of a traditional cake! This is such an easy cake and it is super rewarding in its healthy deliciousness.

TIPS:

• Feel free to use various oranges and citrus, I like to use a variation.

• If you want a clear glaze use white sugar or agave syrup, brown sugar will make the top of the cake darker.

• Splurge in a good quality EVO oil as the benefits are amazing and a fake oil wont have but calories.

INGREDIENTS:

FOR THE ORANGE TOP:

• Oranges - 3

• Sugar of choice - 80 g

• Water - 50 ml
  

FOR THE GLUTEN FREE CAKE:

• Granulated sugar - 100 g

• Agave Syrup or honey - 50 ml

• Eggs, room temperature - 2 large

• Orange & Lemon zest - 1 of each

• EVO oil - 180 ml

• Vanilla extract - 2 tsp

• Gluten free flour mix:

• Rice Flour - 85 g

• Buckwheat Flour - 30 g

• Cornflour - 10 g

• Almond flour or Polenta - 60 g

• Baking powder - 1 tsp

• Maldon Salt - 1 tsp

METHOD:

1. Preheat oven to 180*.

2. Using a microplane remove the zest from 1 orange and 1 lemon and set aside.

3. Remove the skin and white of the oranges by cutting the bottom and top part of the orange so it can sit on the board without rolling.

Methods for Orange Slices:

1. Then run a knife down the side following the curve of the fruit and remove the outer skin and the inner white part, be gentle and don't squeeze the oranges too much.

2. Slice the flesh in slices and set aside on a plate.

3. Another method otherwise is:
   

4. With the skin still on, slice the oranges in 1cm slices. Place the slice flat on the chopping board and run the inner part of the orange that separates flesh from skin with a sharp knife point. Using a sharp knife will avoid butchering the flesh, in my opinion the first method is better.

5. Set the oranges aside in a plate.

Back to cake making:

1. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Pour a little EVO Oil, about a tbsp.

2. In a small sauce pan or microwave combine the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan.

3. Place the oranges in the oven dish in a pretty pattern remembering this will be upside down, so the best part touching the cake tin base.

4. Once arranged, pour the remaining sugar-water over the oranges. Set aside.

5. In a bowl, using an electric whisk, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you have a stand mixer you can do this on medium speed.

6. Slowly stream in the olive oil to emulsify while the whisk is working. Make sure you go slowly to prevent the batter from splitting!

7. Add in the vanilla extract and mix well.

8. Add the dry ingredients (Gluten free flours, almond flour, baking powder, and salt) and stir until just combined. Do not over mix.

9. Pour the batter over the oranges into your prepared pan.

10. Bake for 45 minutes or until the cake is a lightly golden brown* (always follow your eyes, if it gets too dark brown it will be drier) and a knife inserted into the middle comes out mostly clean.

11. Allow the cake to cool completely. When ready to serve, flip upside down to turn out the cake onto a large plate. Peel the parchment paper away from the oranges and serve your cake!