Orange upside-down cake
Delicate, orange cake with baked apples and pecans on the bottom, enhanced with a sweet and savoury mixture of honey, soy sauce, and orange zest. Thanks to the upside-down cake, the topping caramelizes and melts in your mouth.
Preparation
Step 1
2 apples – 80 g pecans – 3 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 orange (for grated zest)
Preheat the oven to 180 degrees Celsius. Slice the apples into half-moons. Mix the pecans with honey, soy sauce, and orange zest. Together with the apples, arrange them on the bottom of a baking pan lined with parchment paper (approximately 18 cm in diameter).
Step 2
150 g wheat flour – 70 g oat flour – 50 g granulated sugar – 1 tsp baking powder – 0.5 tsp baking soda – 150 ml orange juice – 50 g cream – 90 ml rapeseed oil – 1 egg
In one bowl, mix the dry ingredients, and in another, the liquid ones. Combine them and pour the resulting batter over the fruits and nuts. Bake for 35-40 minutes (until a toothpick comes out clean) at 180 degrees Celsius.
Step 3
Cool the cake on a wire rack, then remove the sides of the pan and transfer the cake to a plate, upside down. Gently peel off the parchment paper from the bottom of the baking pan.
Tip:
You can replace the cream with Greek yogurt or 50 ml of orange juice.
Recipe-ID: 1165
Recipe as PDF
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
2 apples – 80 g pecans – 3 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 orange (for grated zest)
Preheat the oven to 180 degrees Celsius. Slice the apples into half-moons. Mix the pecans with honey, soy sauce, and orange zest. Together with the apples, arrange them on the bottom of a baking pan lined with parchment paper (approximately 18 cm in diameter).
150 g wheat flour – 70 g oat flour – 50 g granulated sugar – 1 tsp baking powder – 0.5 tsp baking soda – 150 ml orange juice – 50 g cream – 90 ml rapeseed oil – 1 egg
In one bowl, mix the dry ingredients, and in another, the liquid ones. Combine them and pour the resulting batter over the fruits and nuts. Bake for 35-40 minutes (until a toothpick comes out clean) at 180 degrees Celsius.
Cool the cake on a wire rack, then remove the sides of the pan and transfer the cake to a plate, upside down. Gently peel off the parchment paper from the bottom of the baking pan.
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