Orange Upside-Down Cake
This cake is a mix of all your favorite Christmas flavors: cinnamon, nutmeg, cloves, cardamon, oranges and rosemary!
Servings
8
Prep Time:
15 min.
Bake for:
25 min.
Good For:
Breakfast, Snacks
Introduction
Orange Upside-down Cake
This festive dessert is filled with all your favorite Christmas spices (cinnamon, cardamon, cloves, nutmeg!), rosemary and a cheeky bit of rum! Perfect for Christmas morning and doesn’t use gluten or refined sugar. I love the orange slices on top that make it look so festive.
This cake uses coconut flour so the texture is going to feel a bit like coconut flakes. It also uses almond flour which is a high-fat flour that contains lots of moisture.
Ingredients
- Coconut flour, 3/4 cup
- Almond flour, blanched, 1 cup
- Ground ginger, 1/2 tsp.
- Cinnamon, 1 tsp.
- Nutmeg, 1/2 tsp.
- Cardamom, 1/2 tsp.
- Ground cloves, 1/2 tsp.
- Rosemary, 1 tsp.
- Baking powder, 1 & 1/2 tsp.
- Salt, 1/2 tsp.
- Coconut sugar, 3 tbsp.
- Maple syrup, 3 tbsp.
- Dark rum, 1/2 tbsp.
- Coconut oil, melted, 1/4 cup
- Eggs, 3
- Orange, 1/2 cut
ORANGE LAYER
- Honey, 1 tbsp.
- Orange slices
Preheat your oven to 180C.
Finely chop up two sprigs of rosemary (makes about 1 tsp.).
Blend your 1/2-cut orange until it’s pulpy.
Mix dry ingredients with wet ingredients including your blended orange.
Simmer orange slices with honey over low heat for about 5 minutes.
If you’re using a regular baking pan, grease the bottom and sides with coconut oil.
Layer your baking pan with your orange slices.
Pat down your cake batter on top.
Bake for 25 minutes.
When it’s done, let it cool, then flip upside down for the grand reveal!
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