Hello everyone..!!

        Now coming to today’s dessert- this orange upside down cake is a delight. It’s like sunshine in a cake pan. The only thing you need to make sure is to use an orange with thin skin like mandarian oranges or maltas. Also remember to slice it thinly and then get rid of the orange skin. 

Ingredients

1/3 cup of butter, melted

1/2 cup of sugar

1 teaspoon of dark molasses

1/2 cup of walnut halves

1/2 cup of walnut oil

1/2 cup of honey

2 large chicken eggs

3/4 cup of all-purpose flour

1/2 cup of whole grain oat flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon of sea salt

1/2 teaspoon of ground mace (if you don't have mace you may substitute 1/4 teaspoon of ground nutmeg)

3/4 cup of freshly squeezed orange juice

1/4 cup of plain, unsweetened yogurt

1 teaspoon of pure vanilla extract

Directions

Heat your oven to 325 degrees F. I prefer to use my toaster oven for this cake, since it will need to bake for at least an hour and it just seems wasteful to run my full-sized oven that long for something so small. But any oven will do.

Combine the melted butter, sugar and molasses. Pour the mixture into an eight inch round cake pan, rolling it around to coat the sides. Neatly arrange the walnut halves in the pan, with the tops of the nuts facing down. Set aside.

Combine the all-purpose flour, oat flour, baking soda, baking powder, sea salt and ground mace in a bowl. Whisk to combine well and aerate the ingredients. In a separate bowl, combine the orange juice, yogurt and vanilla extract. Mix well.

Put the eggs, walnut oil and honey into the bowl of a stand mixer fitted with the paddle beater. Beat until well combined, starting very slowly to avoid making a mess. Add 1/3 of the flour mixture and beat until barely combined. Add half of the liquid mixture and beat until barely combined. Repeat with the next 1/3 of the flour mixture, then the rest of the liquid mixture and the last 1/3 of the flour mixture. Each time beat until the ingredients are just barely combined.

Pour the batter into the cake pan, being careful not to move the walnuts. Bake until a toothpick inserted in the center comes out clean. This should take between 1 hour and 1 hour and 15 minutes, depending on your oven.

Immediately turn the pan upside down onto a serving platter. Be careful, the cake and caramel are extremely hot. Leave the pan on the cake for 10 minutes, then remove and allow the cake to cool completely before serving.

Ok guyss see you at next blog PACE…✌…🍁