Orange Upside Down Cake “Bolo de Laranja”

 

We have all seen photos of pineapple upside down cake but orange upside down cake is not as popular. This cake was a real hit with the family…no leftovers! Original recipe from the cook book “Uma Casa Portuguesa” by Carla Azevedo

Orange topping:
2 to 3 oranges
2 tbsp granulated sugar
1/4 cup melted butter
1 tsp grated orange rind
1/4 cup brown sugar

Orange cake:
1/2 cup butter, softened
1 cup granulated sugar
4 eggs, seperated
1 tbsp grated orange rind
2 cups flour, all-purpose
2 tsp baking powder
1 cup fresh orange juice
pinch of salt

Topping:
Make topping by peeling oranges and cutting into 1/4 inch slices. Cut enough to cover bottom of 8inch square pan. Sprinkle sliced oranges with 2 tbsp of sugar and set aside for 10 minutes.

In a greased 8 inch square pan spread melted butter, sprinkle with brown sugar and 1 tsp of orange rind. Arrange orange slices on top of butter and brown sugar and set aside.

 

Orange Cake:
Preheat oven to 375 degrees. Combine flour and baking powder in a separate bowl. In a large bowl beat butter and 1 cup of sugar together until light and fluffy, add egg yolks and orange rind until well mixed. Add flour mixture to batter alternately with orange juice.

Beat egg whites with pinch of salt in a separate bowl until stiff peaks form.  Gently fold egg whites into batter with spatula. Spread batter into pan and bake for 40 to 50 minutes. Test by inserting toothpick in center of cake, must come out clean.  Cool cake in pan for about 15 minutes then run a knife between cake and pan to loosen cake. Turn cake out onto serving dish.

 Orange upside down cake
Hubby had to have two slices…
Orange Upside Down Cake “Bolo de Laranja”

Ingredients

  • Orange topping:
  • 2 to 3 oranges
  • 2 tbsp granulated sugar
  • 1/4 cup melted butter
  • 1 tsp grated orange rind
  • 1/4 cup brown sugar
  • Orange cake:
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 4 eggs, seperated
  • 1 tbsp grated orange rind
  • 2 cups flour, all-purpose
  • 2 tsp baking powder
  • 1 cup fresh orange juice
  • pinch of salt

Instructions

  1. Topping:
  2. Make topping by peeling oranges and cutting into 1/4 inch slices. Cut enough to cover bottom of 8inch square pan. Sprinkle sliced oranges with 2 tbsp of sugar and set aside for 10 minutes.
  3. In a greased 8 inch square pan spread melted butter, sprinkle with brown sugar and 1 tsp of orange rind. Arrange orange slices on top of butter and brown sugar and set aside.
  4. Orange Cake:
  5. Preheat oven to 375 degrees. Combine flour and baking powder in a separate bowl. In a large bowl beat butter and 1 cup of sugar together until light and fluffy, add egg yolks and orange rind until well mixed. Add flour mixture to batter alternately with orange juice.
  6. Beat egg whites with pinch of salt in a separate bowl until stiff peaks form. Gently fold egg whites into batter with spatula. Spread batter into pan and bake for 40 to 50 minutes. Test by inserting toothpick in center of cake, must come out clean. Cool cake in pan for about 15 minutes then run a knife between cake and pan to loosen cake. Turn cake out onto serving dish.
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