Upside-Down Orange Cake

Upside-Down Orange Cake

One of the great things the Hajka oven can be used for is baking cake. My first test was this upside-down orange cake. I based it on Hajka’s own sponge cake recipe, but added orange slices, zest, and juice. The result was very good!

Author

Maggy Elva Solberg - friluftsmat.no

Prep Time

10 minutes

Cook Time

35 minutes

Servings

6

Ingredients

• 0.5 orange, thinly sliced
• 2 tablespoons sugar
• 2 eggs
• 200 ml sugar
• 75 g butter
• 1 dl orange juice + milk (Squeeze the juice from half an orange, and top up with milk until you have 1 dl of liquid).
• 300 ml flour
• 1.5 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 orange – zest only (optional)

Directions

1. Wash 1 orange. Cut half of it into thin slices, and squeeze the juice from the other half into a measuring cup.
2. Add milk until you have a total of 1 dl of liquid.
3. Use a zest grater to scrape off the outer orange layer of the peel and mix it together with the liquid.
4. Melt the butter.
5. In one bowl, whisk together the eggs and sugar, then pour in the melted butter.
6. In another bowl, mix the flour, baking powder, and vanilla sugar.
7. Combine everything and pour it into a baking bowl lined with baking paper.
8. Line the baking pan with baking paper, sprinkle sugar evenly over the bottom, and cover with the orange slices. Pour in the cake batter.
9. Preheat the Hajka oven (including the baking plate and rack) on medium heat for about 5 minutes before placing the cake pan inside. Reduce to low heat, put on the lid, and bake for 30–40 minutes until the cake is done (check by inserting a skewer into the center).
10. Let it cool for 5 minutes, then place a plate over the pan and flip it upside down. Remove the baking paper and serve—preferably with some vanilla sauce or ice cream.