Description
A fragrant upside-down orange cake cooked in a skillet, featuring caramelized citrus slices and a soft, moist crumb. Perfect for a simple yet impressive dessert.
Ingredients
- 2 oranges, thinly sliced
- 150 g granulated sugar
- 100 g butter
- 2 eggs
- 120 ml milk
- 180 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a skillet over medium heat, melt half of the butter and add half of the sugar. Stir until it forms a light caramel.
- Arrange the orange slices evenly over the caramel and cook for 2–3 minutes. Remove from heat.
- In a bowl, beat the remaining butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture and mix until smooth.
- Pour the batter over the orange slices in the skillet.
- Cook on very low heat with a lid for about 25–30 minutes, or until the cake is set.
- Carefully invert the cake onto a serving plate so the oranges are on top. Let cool slightly before serving.
Notes
- You can substitute oranges with mandarins or blood oranges for variation.
- Ensure low heat to prevent burning the caramel.
- Serve warm with whipped cream or yogurt.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Pan Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
