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🍰 Upside-Down Citrus Cake

580 kcal · 30 min · 4 servings

Upside-Down Citrus Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut two oranges in half and squeeze out the juice.
  2. 2. Thoroughly wash the remaining orange, the blood oranges, and the kumquats under running water.
  3. 3. Slice the washed fruits into thin rounds.
  4. 4. Melt the sugar in a pot over low heat until it caramelizes.
  5. 5. Deglaze the caramel with the freshly squeezed orange juice.
  6. 6. Let the mixture simmer until the sugar is completely dissolved.
  7. 7. Grease a springform pan and fill it with the caramel.
  8. 8. Place the citrus fruits tightly next to each other in the pan.
  9. 9. Preheat the oven to 180 °C (convection mode).
  10. 10. Rinse a lemon under hot water.
  11. 11. Grate about 1 teaspoon of fine zest from the lemon.
  12. 12. Cut the lemon in half and squeeze out the juice.
  13. 13. Wash the thyme and dry the leaves thoroughly.
  14. 14. Pluck the thyme leaves off the stems.
  15. 15. Beat the soft butter in a bowl with an electric mixer until fluffy.
  16. 16. Add eggs and honey alternately and mix well.
  17. 17. Sift almonds, flour, and baking powder into the bowl.
  18. 18. Gently fold the dry ingredients into the batter.
  19. 19. Stir in salt, thyme, lemon zest, and 2 tablespoons of lemon juice.
  20. 20. Spread the cake batter evenly over the citrus fruits in the pan.
  21. 21. Bake the cake in the oven for about 45 minutes.
  22. 22. Check the cake's doneness with a toothpick.
  23. 23. Remove the cake from the oven.
  24. 24. Carefully turn the cake upside down onto a plate immediately.
  25. 25. Serve the cake hot together with the oranges.

Nutrition per serving