Upside-down mulled wine and orange cake

Based on 6 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Medium 👍
20
min.
Preparation
40
min.
Baking
50
min.
Resting

Ingredients

Pieces:-12+
oranges
260 g sugar
2 tbsp red wine
60 g almonds
150 g flour
80 g semolina
2 tsp baking powder
2½ tsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
½ tsp salt
eggs
280 ml vegetable oil
3 tbsp dark rum
1 tbsp orange zest
1 tsp vanilla extract
vegetable oil (for greasing)
Metric
Imperial

Utensils

  • oven
  • springform pan (10 in.)
  • parchment paper
  • knife
  • mandoline
  • bowl (small)
  • whisk
  • 1 bowl (large)
  • stand mixer with whisk
  • rubber spatula
  • wire rack

Nutrition per serving

Cal
428
Protein
5 g
Fat
27 g
Carb
41 g
  • Step 1/5

    Preheat the oven to 200°C/400°F. Coat the bottom and sides of a springform pan with oil. Line the bottom of the pan with parchment paper and coat with more oil. Chop the almonds. Use a knife to slice the top and tail off of the oranges, then use a mandoline to very thinly slice the fruit (approx. 0,3 cm/ ⅛ in.). Remove and discard any seeds from the slices.
    • vegetable oil (for greasing)
    • 60 g almonds
    • oranges
    • oven
    • springform pan (10 in.)
    • parchment paper
    • knife
    • mandoline

    Preheat the oven to 200°C/400°F. Coat the bottom and sides of a springform pan with oil. Line the bottom of the pan with parchment paper and coat with more oil. Chop the almonds. Use a knife to slice the top and tail off of the oranges, then use a mandoline to very thinly slice the fruit (approx. 0,3 cm/ ⅛ in.). Remove and discard any seeds from the slices.

  • Step 2/5

    In a bowl add some sugar and the red wine and whisk to combine. Pour into the bottom of the prepared pan and tilt in all directions to spread evenly across the bottom. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside; if you have extra orange slices, eat or make some orange-scented “spa water” by transferring them to a large jug of water.
    • 60 g sugar
    • 2 tbsp red wine
    • bowl (small)
    • whisk

    In a bowl add some sugar and the red wine and whisk to combine. Pour into the bottom of the prepared pan and tilt in all directions to spread evenly across the bottom. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside; if you have extra orange slices, eat or make some orange-scented “spa water” by transferring them to a large jug of water.

  • Step 3/5

    In a medium bowl, whisk the flour, semolina, baking powder, ground spices, and salt to combine and eliminate any lumps. In the bowl of a stand mixer, beat the eggs and the remaining sugar until the mixture is very light, thick, and pale, approx. 5 min. With the mixer still on high speed, gradually stream in the oil and beat until fully incorporated.
    • 150 g flour
    • 80 g semolina
    • 2 tsp baking powder
    • 2½ tsp ground cinnamon
    • ½ tsp ground cloves
    • 1 tsp ground nutmeg
    • ½ tsp salt
    • eggs
    • 200 g sugar
    • 280 ml vegetable oil
    • 1 bowl (large)
    • stand mixer with whisk

    In a medium bowl, whisk the flour, semolina, baking powder, ground spices, and salt to combine and eliminate any lumps. In the bowl of a stand mixer, beat the eggs and the remaining sugar until the mixture is very light, thick, and pale, approx. 5 min. With the mixer still on high speed, gradually stream in the oil and beat until fully incorporated.

  • Step 4/5

    Reduce the mixer speed to low and add the flour mixture in two additions, adding the rum, orange zest, and vanilla extract in between, until just combined. Add chopped almonds, and use a rubber spatula to scrape the bottom and sides of the bowl to make sure it’s all combined. Gently pour the batter over the orange slices and smooth the top. Transfer the cake to the oven and immediately reduce the temperature to 180°C/350°F. Bake until a cake tester or toothpick inserted into the center comes out clean, approx. 40 min.
    • 3 tbsp dark rum
    • 1 tbsp orange zest
    • 1 tsp vanilla extract
    • rubber spatula

    Reduce the mixer speed to low and add the flour mixture in two additions, adding the rum, orange zest, and vanilla extract in between, until just combined. Add chopped almonds, and use a rubber spatula to scrape the bottom and sides of the bowl to make sure it’s all combined. Gently pour the batter over the orange slices and smooth the top. Transfer the cake to the oven and immediately reduce the temperature to 180°C/350°F. Bake until a cake tester or toothpick inserted into the center comes out clean, approx. 40 min.

  • Step 5/5

    Transfer the pan to a wire rack and let the cake cool for 15 min. Run a thin knife around the edges of the cake and remove the outer ring (be careful, as some of the juices from the cake might run). Invert the cake onto a wire rack and remove the circular base. Carefully peel away the parchment and let the cake cool completely. Slice, serve, and enjoy!
    • wire rack

    Transfer the pan to a wire rack and let the cake cool for 15 min. Run a thin knife around the edges of the cake and remove the outer ring (be careful, as some of the juices from the cake might run). Invert the cake onto a wire rack and remove the circular base. Carefully peel away the parchment and let the cake cool completely. Slice, serve, and enjoy!

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