Inverted orange cake

Name: Inverted orange cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 500 g Oranges (approx. 3 pcs.); 2 TABLESPOONS Orange marmalade; 7-10 Tbsp pulp of 1 vanilla pod; 50 g crushed almonds; 3 Eggs (size M); 125 g + 1 tablespoon of sugar; 100 g Flour; 25 g Cornstarch; 1/2 package Baking Powder; 50 ml Milk; 7-10 Tbsp Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

500 g Oranges (approx. 3 pcs.)
2 TABLESPOONS Orange marmalade
7-10 Tbsp pulp of 1 vanilla pod
50 g crushed almonds
3 Eggs (size M)
125 g + 1 tablespoon of sugar
100 g Flour
25 g Cornstarch
1/2 package Baking Powder
50 ml Milk
7-10 Tbsp Icing sugar

Directions

1
Peel oranges so that the white skin is completely removed. Cut the fruit into slices. Heat jam in an ovenproof pan (28 cm Ø). Stir in vanilla pulp and spread orange slices.
2
Sprinkle with 25 g almonds. Remove from the stove. For the dough, whisk eggs and 125 g sugar until thick and creamy. Mix the flour, 25 g almonds, starch and baking powder and stir into the egg mixture alternately with the milk.
3
Fill the dough onto the sprinkled orange slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Carefully turn out of the tin. Sprinkle with 1 tablespoon of sugar and cook under the hot grill for another 5 minutes.
4
Let it cool down a bit and serve it delicately dusted with icing sugar.