Today, we have a recipe by Catrina Barb of @plantedfamilies. Using our Crushed Mandarin Olive Oil, she developed a recipe for this stunning Mandarin Upside Down Cake! This recipe is perfect for the springtime, and uses many pantry items. You can even get creative with the fruit on top- any type of sweet citrus would work here, as well as strawberries or raspberries.
Upside-down Mandarin Olive Oil Cake Recipe:
From Catrina Barb of @plantedfamilies
Makes two 9 inch round cakes.
Preheat oven to 350°F. Prepare your cake tins by lining with parchment paper. To the paper add thin slices of oranges with the rinds removed, to create a nice pattern to pour your batter on top of. This will end up being the top of the cake. Once the pans are lined with parchment and orange slices, it's time to make the batter.
In a large mixing bowl add:
- 2 and 1/2 cups flour
- 1 cup almond flour
- 1 cup of sugar
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 2 Tablespoons of orange zest
Mix the dry ingredients plus the orange zest together with a fork. To the bowl then add:
- 3/4 cup Wild Groves Mandarin Extra Virgin Olive Oil
- 2 cups cold water
- 2 Tablespoons white vinegar
With a hand mixer on low speed, beat together until you have a smooth batter. Pour half of the batter into each prepared cake pan and bake for 30-35 minutes, testing the cakes with a toothpick in the center for doneness. Let the cakes cool in their pans on a cooling rack for 20 minutes, and then remove the cakes to finish cooling completely out of the pan. Flip onto a serving dish so the orange decorations are on top, and zest the whole cake with more orange or mandarin zest.
Note: This cake gets better the longer it sits in my opinion! I like it best the second day after baking. Also, I have used various flours (all-purpose, whole wheat, spelt) and sugars (coconut sugar, brown, or white) and they all came out great. You can also leave out the almond flour if you don't have any on hand, just be sure to add an extra cup of regular flour!