Candied orange inverted cake

What a delicious cake! I was already struck by the beautiful presentation it had, but after trying it I loved it. And people who tried it at home also said it was especially good. its texture it is a bit more rustic than normal cupcakes and has a delicious orange flavor. And that candied orange topping… It makes it exquisite !!

It is called inverted because we will do it the other way around: first we will put the candied orange in the bottom and on top we will add the sponge cake mixture. When it has been baked and cooled, we will turn it over and brush it with syrup to make it shiny. Do not hesitate, prepare it as soon as you can, you will see what most delicious breakfasts and snacks?

Candied orange inverted cake

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Colorful orange sponge cake, with candied orange topping, to make your breakfasts and snacks a unique moment.

• Irene Arcas

• Kitchen: Spanish
• Recipe type: confectionery
• Calories: 300
• Rations: 10

• Preparation time: 20M
• Cooking time: 50M
• Total time: 1:10 p.m.

Ingredients

• 4 eggs
• 220 g of sugar
• 150 g flour
• 1 tsp baking powder (Royal)
• 75 g of butter or margarine
• 75 g of sunflower oil
• the skin of 1/2 orange

Inverted orange:

• 100 ml water
• 225 g. of sugar
• 1 orange, peeled and cut into very thin slices

Preparation

1. We heat the water with the sugar in a pan and cook until it dissolves.

2. Add the orange slices and cook for 10 to 15 minutes until the fruit is soft and syrupy but retains its shape. We reserve fruit and syrup separately.

3. In the glass we add the orange peel with the sugar and pulverize 10 seconds, progressive speed 5-7-10.

4. Now we put the eggs and program 3 minutes, speed 3 1/2, temperature 37º.

5. Add the margarine and oil and mix 30 seconds, speed 3.

6. Add the flour and yeast and program 30 seconds, speed 3.

7. We line the bottom of the mold with baking paper and preheat the oven to 180º.

8. We place the oranges on the entire bottom (keep in mind that it will be the surface of our sponge cake).

9. On top we pour the cake batter and bake for 40 minutes at 180º.

10. Once baked we let the cake cool on a rack but still in the mold and when it is warm, we unmold and paint with the reserved syrup.

Notes

In the photos you will see that the orange has skin, but after trying it, the result will be much better if you peel the orange, as indicated in the recipe.

I leave you a photo of the cut, so you can see what is richer:

And here you can see how the oranges have been caramelised and how to place the paper in the cake mold.

Source – Adaptation to Thermomix of orange inverted cake in Cooking recipes.

TM21 equivalences