Upside-down orange cake

Upside-down orange cake

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / piece: 391 kcal
, Fat: 21 g
, Carbohydrate: 51 g
, Protein: 10 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Orange base

1 tbsp sugar
1 organic orange, cut into slices approx. 5 mm thick

Cake mixture

3 eggs
120 g sugar
1 vanilla pod, cut open lengthwise, only use the scraped-out seeds
80 g butter, melted, left to cool
150 g plain yoghurt
100 g ground almonds
150 g white flour
½ parcel baking powder

To feed the cake

1 orange, use only the juice (yields approx. 100 ml)
100 g icing sugar


2 tbsp flaked almonds
1 tbsp icing sugar
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One springform pan (approx. 24 cm in diameter), greased

How it's done

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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.


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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