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An aerial view of a gluten free upside down blood orange cake. The cake sits atop a white speckle ceramic plate on a white marble backdrop. The backdrop is strewn with extra blood oranges, blood orange peel and glasses of water.

Gluten free upside down orange cake

gum free, starch free, dairy free option
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 8 people

Equipment

  • 1 x 20cm (8 inch) cake tin

Ingredients
  

For the orange layer:

  • 55 g 1/4 cup caster sugar
  • 2 tablespoons blood orange juice use the ends of the sliced oranges or any straggler pieces
  • 4-5 medium blood oranges sliced as thinly as possible (peel on or off, both work)

For the cake:

  • 175 g fine white rice flour
  • 150 g caster sugar (see notes)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • heaped 1/4 teaspoon fine salt
  • 175 g plain full fat yoghurt I have used Greek and lactose free pot set yoghurt, see notes
  • 1/2 cup 125ml milk of choice (I have used regular, lactose free and soy)
  • 2 teaspoons white vinegar or lemon juice
  • 1/3 cup 80ml vegetable or sunflower oil
  • 2 extra large eggs
  • 1/4 teaspoon almond extract optional
  • 1 teaspoon vanilla bean paste

Instructions
 

  • Lay each orange down so the top and bottom of the orange (the parts with little nubs) are facing outwards. Cut each orange into thin slices. You can leave the peel on or very carefully slice it off beforehand.
  • Mix the sugar and orange juice or water to form a slurry. Set aside.
  • Preheat the oven to 180C/356F. Lightly grease and line a 20cm cake tin.
  • Pour the slurry into the base of the cake tin, then arrange the slices of orange in the lined baking dish. Start with one piece in the centre, then arrange them overlapping in a swirl pattern around the first piece. See the pictures above for a visual explanation.
  • Make sure the base is completely covered. I like to do 2-3 layers of orange and slice small pieces to fit in any gaps. This ensures no cake batter will leak through and ruin the aesthetic. Once you're happy, set the cake tin aside.
  • Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine.
  • In a smaller mixing bowl, whisk together the milk and yoghurt, then add the vinegar. The mixture should thicken almost straight away.
  • Add the yoghurt mix, eggs and oil to the flour and whisk until completely smooth. Add the optional flavourings here, if you're using them.
  • Transfer the batter into the cake tin. Pour and spread it gently to avoid disrupting the oranges on the base. Bake for 50-60 minutes or until the base is golden brown, a skewer comes out clean and there is no wobble to the. cake. The centre middle is the last to cook, so make sure you check it is done or else it might sink on removal.
  • Once cooked, allow to cool for 5-10 minutes before running a knife gently around the edges. Place a serving plate over the mouth of the cake tin, then flip to invert. Tap on the base of the cake tin to ensure everything has slid off. Pull away the cake tin gently, then the piece of baking paper. You should have a beautiful, glossy upside down orange cake.
  • Serve warm or cool. The cake keeps well for 2-3 days in an airtight container.

Notes

For a sweet tooth, you can use up to 175g caster sugar. 
Greek yoghurt is not particularly FODMAP friendly, I know. I have included it as an option for regular gluten free folks who don't need to avoid lactose. Use a full fat lactose free yoghurt (I like pot set because it's nice and thick) if you need this to be lactose free.
Grease the cake tin thoroughly but lightly. Over greasing the tin is often the culprit for an oily and dense lower section of a cake.
20cm cake tins are easy to find – I bought mine at the supermarket. I don’t recommend using a larger cake tin as the result will be markedly different and potentially not great. The batter is reasonably thin, so I don’t recommend using a springform tin in this instance.
Buy more oranges then you think you will need. Slice them really thinly, and make sure you completely cover the base of the tin with orange pieces. Yes, peel is edible and delicous, but you can remove it if you prefer.
Omit the optional almond extract for a completely nut free option.
Keyword lactose free option, nut free, xanthan gum free
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