Upside-Down Orange Cake
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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!
Creator
Maggy Elva Solberg - friluftsmat.no
Upside-Down Orange Cake
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Parts to use
Baking tin
.
Ingredients
- 0.5 orange, thinly sliced
- 2 tbsp sugar
- 2 eggs
- 2 dl 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).
- 3 dl flour
- 1.5 tsp baking powder
- 2 tsp vanilla sugar
- 1 orange – zest only (optional)
Directions
How to Make Upside-Down Orange Cake in a Hajka Oven:
- Wash 1 orange. Cut half of it into thin slices, and squeeze the juice from the other half into a measuring cup.
- Add milk until you have a total of 1 dl of liquid.
- Use a zest grater to scrape off the outer orange layer of the peel and mix it together with the liquid.
- Melt the butter.
- In one bowl, whisk together the eggs and sugar, then pour in the melted butter.
- In another bowl, mix the flour, baking powder, and vanilla sugar.
- Combine everything and pour it into a baking bowl lined with baking paper.
- Line the baking pan with baking paper, sprinkle sugar evenly over the bottom, and cover with the orange slices. Pour in the cake batter.
- 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).
- 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.
Recipe Note
