UPSIDE-DOWN HONEY ORANGE CAKE

UPSIDE-DOWN HONEY ORANGE CAKE 

INGREDIENTS

1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) white granulated sugar
1 cup (175 g) white chocolate chips, melted
4 large eggs
1 cup (237 ml) orange marmalade
1 cup (237 ml) warm milk
2 cups (250 g) all-purpose flour
4 tsp (16 g) baking powder
1/2 tsp salt
2 large oranges, sliced
1/4 cup (60 ml) honey
For Whipped Cream:
1 cup (237 ml) heavy cream, chilled
1/3 cup (40 g) confectioner's sugar
1/2 tsp vanilla
pinch of salt

INSTRUCTIONS

Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.

For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the 
microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time.

Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.

In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.

Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. 

Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.

Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. 

Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.

For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. 

Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.

Keep cake well-covered and refrigerated if not serving the sa

Recipe Source:  UPSIDE-DOWN HONEY ORANGE CAKE 

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