This cake has a texture similar to cornbread as it is made with Semolina and Almond Flour. It is a very different type of cake but one bite and you will see why it is so popular in France.
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Chocolate Corks
Blood Orange, Semolina and Almond Upside-Down Cake
I chose this cake from our selections because I had a plethora of Cara Cara oranges in my refrigerator. I LOVE Cara Cara oranges and so I substituted them for the Blood Oranges called for in the recipe. I love Blood Oranges too but didn't have any on hand.
I made this cake and took it with me when we gathered at our daughter, Amy's house to celebrate our Marina's birthday dinner.
Here are 3 of my 4 M's. My Marina, my Teen, my Little Miss M. We are missing my Angel Face, she was unable to attend.
Yield: 12 servings
Citrus Upside Down Cake
This cake has a texture similar to cornbread as it is made with Semolina and Almond Flour. It is a very different type of cake but one bite and you will see why it is so popular in France.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Ingredients
- 2 Lemons
- 4 small oranges, I used Cara Cara
- 2 c. Semolina Flour
- 2 t. baking powder
- 2 c. almond flour
- 2 1/2 sticks of butter, room temperature
- 2 1/3 c. sugar, divided
- 5 eggs, room temperature
- 1 t. vanilla
- 2 T. water
- 1 T. Grand Marnier
Instructions
- Zest 1 of the lemons and 2 of the oranges. Set zest aside.
- Peel the 2 zested oranges and one more orange, removing all pith. Cut into 1/4" slices.
- Spray a 9" Springform pan with baking spray. Cut a round of parchment to fit the bottom of the pan and set inside. Lay the orange slices onto the parchment, they can touch but should not overlap.
- Whisk together the semolina flour, baking powder and almond powder. Set aside.
- In the large bowl of a stand mixer, fitted with the paddle attachment, cream the butter with 1 1/3 cups of the sugar until pale and fluffy, about 6 minutes.
- Add the eggs, one at a time, beating well after each. Stir in the vanilla and citrus zest.
- Reduce speed and fold in the flour mixture, increase speed and beat until welll combined.
- Pour the batter over the orange slices in the pan and place on the middle rack of a preheated 350* oven. Bake for 1 hour, until a skewer inserted removes cleanly.
- Meanwhile zest and juice the remaining lemon and orange. Place into a saucepan with the sugar and water. Bring to a boil, stirring until the sugar dissolves, reduce to a simmer and cook, stirring frequently, until reduced and syrupy. Stir in the Grand Marnier and bring back to a simmer. Turn off heat and leave pan on burner to stay warm.
- When the cake is baked remove the pan to a cooling rack but do not remove the pan. Use a sharp knife to cut slits into the cake's surface and drizzle with half of the syrup mixture, allowing it to soak in. Let stand for 10 minutes then release the sides of the pan and turn the cake onto a serving platter. Remove the bottom of the pan and peel off the parchment. Drizzle with the remaining syrup and serve warm or at room temperature.
Notes
Adapted from Gateau by Aleksandra Crapanzano
Nutrition Facts
Calories
576.53Fat (grams)
30.57 gSat. Fat (grams)
13.37 gCarbs (grams)
69.33 gFiber (grams)
4.34 gNet carbs
64.98 gSugar (grams)
43.42 gProtein (grams)
10.52 gSodium (milligrams)
259.96 mgCholesterol (grams)
118.82 mg
Perfect for the Cara Cara oranges from Melissa's! Love the birthday party photo!
ReplyDeleteThanks Karen.
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