I have always found orange cakes decorated with neatly arranged slices of orange absolutely gorgeous, without ever baking any though. I recently finally decided to bake one but I wanted the recipe to come out with two ideas: a super soft and moist texture and orange slices that would be easy to cut, I mean I don’t want to smash my beautiful cake when I serve my family or guests just because orange slices would be difficult to cut and I might flatten the whole cake while trying to cut through.
Therefore I decided to use a French classic cake recipe, gâteau au yaourt yogurt cake batter recipe and prepare the cake as I would do for an upside-down cake: topping fist, then the batter and flip the cake once baked. As for orange slices topping, they are previously candied in an orange juice syrup. And
Here is some information on the recipe
- Oranges or blood oranges The recipe here is made with blood oranges, but you can make it with oranges of course. However, they are often larger, which is why I have given you the quantities in ml.
- Organic As we use zests, preferably choose organic oranges.
- Upside Down Cake The secret of this recipe is lay parchment paper on the bottom of the pan and cover it with candied orange slices and a bit of reduced orange syrup. Once cooked and flipped on a plate, you will get this sublime cake.
- Yoghurt Cake I chose a yogurt cake batter because in my opinion it is lighter in texture and fluffier than a pound cake batter base for example.
- Olive oil I just love to replace neutral vegetable oil with olive oil in yogurt cakes. For olive oil nutritional properties, but also its flavor and texture. Don’t worry as we add orange zests and juice in the batter, olive oil taste won’t be too strong, but feel free to use neutral oil or event butter instead.
- Baking powder or baking soda The French traditionally use baking powder, but it’s true that baking soda or a mix of baking powder and baking soda give a fluffier cake, which is interesting here.
If you like French gâteau au yaourt, check the recipe I’ve been baking since I’m a kid, my yogurt cake with pears and chocolate.