Orange Marmalade Cake

This upside-down Orange Marmalade Cake is adorned with glistening orange slices and slathered with marmalade for an easy and delicious dessert.

Course Dessert

Cuisine Italian

Keyword Orange, Marmelade, Cake

Prep Time 25

Cook Time 40

Servings

Calories 517kcal

Author Marisa

Ingredients

1 cup sliced almonds 92 grams
1 cup all purpose flour 133 grams
1 teaspoon baking powder 5 grams
2 oranges I used Cara Cara oranges
2 tablespoons demerara sugar
3 large eggs room temperature
1 cup granulated sugar 200 grams
3/4 cup olive oil
1/2 cup almond milk or regular cow's milk
2 tablespoons orange juice freshly squeezed
lemon zest from 1 lemon
1 teaspoon fresh rosemary finely chopped
1/2 teaspoon anise seeds
1/2 cup orange marmalade 165 grams

Instructions

Place the sliced almonds with one teaspoon of granulated sugar in a food processor and pulse till very finely ground.
Whisk together the finely ground almonds, flour and baking powder in a medium-sized bowl. Set aside while you prep the pan.
Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and grease the top of the parchment paper.
Sprinkle with two tablespoons of demerara sugar.
Slice the oranges into 1/4-inch slices and trim off the peel with a sharp pairing knife.
Line the springform pan with the sliced oranges directly over the demerara sugar and fill the empty gaps with smaller orange pieces. Set aside.
Preheat the oven to 350 degrees F.
In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
Add the flour mixture to the egg mixture and mix until well combined.
Pour the cake batter into the prepared pan.
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
The cake will be medium brown in colour when done and the top will spring back to the touch.
Let the cake cool for 30 minutes before releasing it from the springform pan.
Invert the cake over a serving platter and peel off the parchment paper to reveal the orange upside-down cake.
Let the inverted cake cool for another 30 minutes and then spread the orange marmalade over the top of the cake with the back of a spoon or offset spatula.
Slice and enjoy with your favourite hot beverage.

Notes

Use a good quality orange jam to top this cake as they have a perfect balance of sweet and sour. The cheaper varieties tend to leave a bitter taste.

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