Upside-down orange cake

Total time: 55m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 391 Kcal, 10g Protein, 51g Carbohydrates, 21g Fat


  • Orange base
  • 1 tbsp sugar
  • 1 organic orange, cut into slices approx. 5 mm thick
  • Cake mixture
  • 3 eggs
  • 120 g sugar
  • 150 g plain yoghurt
  • 80 g butter, melted, left to cool
  • 1 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 100 g ground almonds
  • 150 g white flour
  • 0.5 parcel baking powder
  • To feed the cake
  • 1 orange, use only the juice (yields approx. 100 ml)
  • 100 g icing sugar
  • Decoration
  • 1 tbsp icing sugar
  • 2 tbsp flaked almonds
  • Utensils
  • One springform pan (approx. 24 cm in diameter), greased

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  • Orange base

    Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.
  • Cake mixture

    Beat the eggs with the sugar until frothy. Mix in the vanilla, butter and yoghurt. Combine the almonds, flour and baking powder, fold into the mixture. Spread the cake mixture on top of the orange slices.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool a little. Remove the tin frame, tip out onto a cooling rack, remove the base, prick firmly with a wooden skewer.
  • To feed the cake

    Combine the orange juice and icing sugar, pour over the cake, leave to cool.
  • Decoration

    Without adding any oil, toast the flaked almonds in a non-stick frying pan until golden brown. Scatter on top of the cake, dust with icing sugar.

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