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Upside Down Citrus Cake | Thriving on Plants

Upside Down Citrus Cake

Upside Down Citrus Cake

15 mins prepServes 8

This moist and tangy Upside Down Citrus Cake is made with seasonal fruits, creating a deliciously sweet treat. It's perfect for those looking to enjoy a slice of fruity cake while taking advantage of abundant citrus. The combination of grapefruit, orange, and lemon atop a fluffy cake made with non-dairy milk, orange juice, and almond flour makes for a refreshing dessert.

8 servings

What you need

orange

orange juice

¾ cup orange juice

lemon

1 lemon

plain flour

2 cup plain flour

salt

¼ tsp salt

almond flour

½ cup almond flour

non-dairy milk

¾ cup non-dairy milk

vanilla extract

2 tsp vanilla extract

baking powder

3 tsp baking powder

orange zest

grapefruit

extra-virgin olive oil

⅓ cup extra-virgin olive oil

sugar

¾ cup sugar

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Instructions

1: Preheat the oven to 160°C fan forced or 180°C conventional. Grease your cake tin with oil and line the bottom with baking paper.

2: Slice your citrus in half then slice into thin pieces. Layer into the bottom of the tin. OPTIONAL: Add in a simple sugar + water syrup to the bottom or sprinkle with sugar if desired.

3: For the cake batter, mix together the non-dairy milk, orange juice, olive oil, vanilla, sugar, and orange zest until smooth.

4: Mix in the remaining dried ingredients until smooth.

5: Pour the mixture into the prepared cake tin. Bake for 50-55 mins until cooked through.

6: Allow to cool slightly then flip onto a cooling rack. Enjoy!

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