Orange upside-down cake

5 6 ratings
Total time 50 mins
10 mins preparation time
40 mins cooking time

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.

Ingredients

8 portion(s)
2 
apples
80 g
pecans
3 tbsp
honey
1 
orange (for grated zest)
150 g
wheat flour
70 g
oat flour
50 g
granulated sugar
1 tsp
baking powder
 ½ tsp
baking soda
150 ml
orange juice
50 g
cream
90 ml
rapeseed oil
1 
egg
Nutritional facts (per portion): 1699 kJ  /  406 kcal
22 g Fat
7 g Protein
45 g Carbohydrates

Preparation

Step 1

2  apples – 80 g pecans – 3 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1  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 –  ½ 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

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2  apples – 80 g pecans – 3 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1  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 –  ½ 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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