Gluten Free Upside Down Orange Almond Cake
Looking for a gluten free cake that’s fun and full of flavor? This flourless Orange Upside Down Cake is made with almond flour and is just what you’re missing in your life! It is soft, moist, extra zesty, and oh so delicious.
Servings: 10 slices
Equipment
Ingredients
Topping
- ⅓ cup granulated sugar 66 g
- 1 large navel orange
Cake
- ⅔ cup granulated sugar 133 g
- 1 tablespoon orange zest from 1-2 oranges
- 4 oz unsalted butter room temperature, 113 g
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cup almond flour 280 g, packed
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom freshly ground, optional
Instructions
- Preheat the oven to 350°F.
- Butter and line an 8” round cake pan with a piece of round parchment paper to cover the bottom. Butter the parchment paper as well and set aside.
- Prepare the upside down orange layer: Slice the middle part of the orange into about 9 thin slices, under ⅛”, leaving the two ends for juice.
- Juice the two ends of the orange and measure out 2 tablespoons of orange juice. Mix orange juice with the ⅓ cup of granulated sugar. Cook the sugar mixture over medium heat until caramelized. Spread the caramelized sugar over the bottom of the prepared cake pan.
- Layer the orange slices on top of the syrup so that they cover the entire surface of the cake pan while overlapping each other. Set aside.
- Make the cake batter: In a medium mixing bowl, whisk together almond flour, salt, baking powder, and cardamom until distributed evenly. Set aside.
- Whisk together sugar and orange zest, then add the softened butter and beat until fluffy.
- Add vanilla extract, and one egg at a time while beating, allowing each egg to incorporate completely before adding another. Scrape down the side and bottom of the mixing bowl as necessary.
- Add the almond flour mixture to the wet ingredients and mix until smooth.
- Pour cake batter into the prepared cake pan over the top of the orange slices. Even out the top with a spatula.
- Bake for 45 - 50 minutes until the top is golden brown, the center is no longer jiggly, and a toothpick inserted comes out clean.
- Remove the cake from the oven, place it on a wire rack and let it cool completely in the pan before inverting it onto a serving plate.
Notes
- Any variety of orange would work in this recipe. Navel orange is usually very large so I only needed 1 orange. If you’re using blood orange or anything smaller, you may need a few to completely cover the bottom of the pan.
- I used finely ground blanched almond flour, but unblanched almond meal should also work in this recipe.
- If you’re not using freshly ground cardamom, increase the amount to ½ teaspoon to amp up the flavor, or as much or as little as you prefer. Note that freshly ground cardamom is much more potent than pre-ground.
- Work quickly with the caramelized sugar as it can solidify quickly. Use a spatula to spread it around the bottom of the cake pan if needed but don’t worry too much if it doesn’t cover the surface completely.
Nutrition
Serving: 95g | Calories: 359kcal
