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Orange Olive Oil Upside Down Cake


  • 1 3/4 cup all-purpose flour

  • 1/4 cup cornflour

  • 1 tsp salt

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 3 large eggs

  • 1 1/4 cup white sugar

  • 1 cup olive oil, preferably extra virgin

  • zest of 3 oranges

  • 2-3 assorted colored oranges, skinned and sliced in 1/4" thick slices

  • 1/2 cup orange juice

  • 1 cup milk

  • 1/2 tsp vanilla


  1. Grease and line a 10" square baking tin with baking paper on the bottom. Arrange the orange slices on the bottom of the prepared pan in a single layer.

  2. Preheat your over to 375F (191C).

  3. Sift together your all-purpose flour, corn flour, salt, baking powder, and baking soda then set aside.

  4. Pour your orange juice and vanilla into the milk, stir and set this aside as well.

  5. In a large mixing bowl, start beating together the eggs and sugar until the mixture has tripled in volume and turns very pale.

  6. With the mixer running, slowly stream in the olive oil, allowing it to blend in, then mix in the milk mixture and orange zest.

  7. Fold in the sifted dry ingredients slowly, while trying not to deflate the batter too much.

  8. Pour the batter over the orange slices and put it in the oven to bake.

  9. Bake for 40-50 minutes or until an inserted skewer/toothpick comes out clean.

  10. Remove it from the oven once done and allow the cake to cool in the pan for about 8-10 minutes before inverting onto a cooling rack to cool completely. Carefully remove the baking paper after transferring and try not to pull the oranges off with it.

  11. Let it cool completely then dust the top with powdered sugar before cutting and enjoy!

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