Upside Down Orange Avocado Oil Cake

​Nothing brightens the start of Spring than a sweet treat packed with vitamin C. This Caramelised Orange- avocado oil upside-down cake is the perfect cake when you need to bake something that looks and tastes incredible (but is actually really easy)

Cooking times:
Prep Time: 10 minutes
Total Time: 40 minutes
Total Time: 50 minutes
Serves – 6-8
 
Ingredients
3 x tbsp Good By Grove Avocado oil (or Olive oil)
1 x 23cm cake pan
Non-stick cooking spray
Baking paper
1/3 cup coconut sugar (or brown sugar)
3 x tbsp unsalted butter
2 x whole orange, skin scrubbed, for slicing
2 x oranges for 2 tablespoons of zest
 ¾ cup caster sugar
3 x large eggs
1 cup plain flour
½ cup almond flour
2 x tsp baking powder
½ cup vanilla or plain low-fat yogurt

Optional Ingredients
Whipped cream or additional yoghurt for serving

Garnish for serving: Crushed pistachios, thyme leaves and orange zest
​

Directions

Start by pre-heating your oven to 180c.
Prepare your cake pan with non-stick cooking spray and line the bottom with baking paper.
Add the butter to a microwave-safe bowl and heat until fully melted. Add the coconut sugar and mix well until a paste forms.
Pour paste into the bottom of the cake pan and set aside.
Zest 2 oranges and squeeze the left-over orange into a bowl. Add the caster sugar and mix well with your fingertips to combine well together.
Slice 1 orange, unpeeled, into ⅛-inch thick slices. Using the largest slices from the center of the orange, line the parchment with the orange slices in concentric circles. Half some slices to fill the gaps.
Whisk together the avocado oil, caster sugar orange paste, eggs, and yoghurt in a large mixing bowl.

Next add your dry ingredients. Whisk the 2 flours and the baking powder into the liquid and stir until just combined.
Carefully pour the batter into the prepared baking pan over the oranges and bake for 35 minutes, checking at 30 minutes with a cake tester.
The cake is ready when the top is medium golden brown and the tester comes out clean.
Allow cake to cool in pan for 20 minutes BEFORE flipping. Using a plate, flip the cake onto a plate, so the oranges now face the top.
Garnish with fresh thyme leaves, crushed pistachios, and a dollop of yoghurt or whipped cream.

​Enjoy!!  xoxo