Upside Down Orange Almond Cake!

 

I have been making traditional Orange Almond Cake for years. But recently I turned this recipe upside down. Literally. This show stopper is my Upside Down Orange Almond Cake. 
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Upside Down Orange Almond Cake on a wooden backdrop

Upside Down Orange Almond Cake-Naturally High in Protein and Dairy/Grain Free!

This isn’t a cake recipe where I have replaced flour and dairy with healthier substitutes. Orange Almond Cake is a traditional recipe that was always made with almond flour, eggs, vanilla and sugar. People often add citrus like lemons or oranges for more color and flavor. This cake has a bit of a custardy texture and served warm it’s quite heavenly. You can serve alone with topped with ice cream or mascarpone (Italian cream cheese). It’s also delicious the next day for breakfast! And because it’s made with almond flour and six eggs it’s naturally high in protein!

Upside Down Orange Almond Cake on wooden board

To Make The Traditional Cake Even Prettier I Turned it Upside Down

To make this cake even prettier than the simple traditional version I slice oranges, place them in the bottom of the cake pan and pour the batter on top. After baking you flip the cake upside down so the oranges end up on top. You can use juice oranges or  blood oranges for their deep, rich, varied color. 

Upside Down Orange Almond Cake made with multi colored blood oranges on a butcher block

Two Versions: Traditional and Low Carb

The traditional version of this simple cake is made with organic granulated sugar. But I know many of you, like me, want to keep your blood sugar levels stable so I offer this recipe with a lower carb sweetening option: Lankanto 1 for 1 monk fruit sweetener.

When it comes to low carb sweeteners it’s really up to you which to choose, but let me drop some truth bombs. None will taste exactly like sugar. That’s the facts. That said, we do have better options than we’ve ever had before. Lankanto 1 for 1 monk fruit sweetener is fantastic for those needing lower carb options. If you are trying it for the first time you can expect no change in texture but can expect a a slightly different taste. If your belly can’t handle sugar alcohols you may not be able to tolerate monk fruit sweeteners like Lankanto, so use whichever option suits your needs.

Upside Down Orange Almond Cake sprinkled with sugar

Perfect for Parties…or Breakfast!

Honestly, this little cake makes quite the impression. Perfect for parties, brunches, showers or dessert and then breakfast the next morning! When a cake is made with oranges, eggs and almonds, there is no reason not to eat it for breakfast.

Upside Down Orange Almond Cake with a slice removed

Don’t Be Nervous About Turning That Cake Upside Down…I Got You!

To make ‘the flip’ foolproof I use a  parchment paper.and a good 9″ round cake pan. You’ll just need to follow the tips in the recipe below to ensure success.

Upside Down Orange Almond Cakewith a slice removed and rresting on a cake server

Tips and what you need: Regular almond meal works fine for this recipe but “fine” almond meal works even better! If making the low carb version, you will need  Lankanto 1 for 1 monk fruit sweetener. I almost always recommend using parchment paper when baking, but for this recipe it’s a must! It not only prevents sticking but makes the turning “upside down” process easier. You can use a 9″ round cake pan. You will need a blender .

A show stopping dessert that is naturally grain and dairy free! Low carb version offered. And be sure to allow enough time to boil oranges in advance.

Course:

Dessert

Cuisine:

American

Keyword:

dairy-free recipe, easy dessert recipe

Servings: 10 servings

Author: Linda Spiker

  • Organic cooking spray or 1 tablespoon butter for pan
  • 5
    whole organic oranges, 2 boiled, the rest sliced for the top of cake (if using blood oranges I buy 2 navel oranges for boiling and 3 blood oranges or smaller juice oranges for a pretty top)
  • 6
    large
    eggs
  • 3/4
    cup
    organic granulated sugar plus more for dusting (If making low carb version use Lankanto 1 for 1 monk fruit sweetener)
  • 2
    cups
    almond meal, I use ‘fine’ almond meal for a fluffier cake, but regular works fine too
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    vanilla paste or extract

  1. To do ahead:

    fill pot with water and boil two oranges for 30 minutes. Remove from water, allow to cool completely.

  2. Preheat oven to 375 degrees and move oven rack to lower third of oven. Wipe side of cake pan with butter or spray with organic cooking spray. Measure and cut parchment paper into a circle and place it in the bottom of the pan, sprinkle the paper very generously with organic granulated sugar (or the low carb sweetener of your choice). Set aside.

  3. Slice remaining oranges as thinly as you can, the thinner the better. Place in a single layer into the bottom of pan, overlapping a little, set aside (you may have extra oranges so only slice what you need)

  4. Take the two boiled oranges, cut in half and remove seeds if there are any. Place in blender and blend until smooth

  5. Use a stand or hand mixer to beat eggs and sugar (or low carb option sweetener) until they become a little fluffy (4-5 minutes)

  6. Add almond meal, baking powder, orange puree and vanilla, beat another 60 seconds

  7. Pour batter into pan (over sliced oranges)

  8. Place in oven for 45 minutes or until center of cake is firm (this will depend on altitude and can vary oven to oven)

  9. Remove from oven, allow to cool for 10 minutes. Use a knife to separate the cake from edges of the pan. When cake is cool enough to touch without a problem (at least an hour) place a plate on top of your cake pan. Carefully, using two hands, gently flip the cake over so the cake turns upside down onto the plate. Remove parchment and dust with more sugar if desired. Serve.

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