Upside Down Orange Cake August 16, 2021

For the oranges

270 grams unsalted butter, room temperature
2/3 cup coconut sugar
2 tsp fresh lemon juice
2 medium-sized blood oranges

For the cake

Zest of one orange
1 cup polenta
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 cup coconut sugar
4 large eggs, at room temperature
1/3 cup coconut cream
2 tsp vanilla extract


Heat oven to 180 and grease and line a round cake pan with parchment paper.

In a small saucepan over medium heat, melt 3 tablespoons of butter. Add 2/3 cup sugar and lemon juice and stir until the sugar melts. Pour the mixture into the bottom of the cake pan.

Remove the rind and pith from the oranges. Slice each orange into (about 3/4 cm thick), and remove any seeds. Place the oranges on top of the sugar mix in the pan – packed tightly.

In the bowl of an electric mixer, cream together the butter and sugar. Slowly beat in the eggs one at a time. Then add the coconut cream and vanilla.

In a large bowl, whisk together the orange zest, polenta, flour, baking powder and salt. 

Fold the wet mixture into the dry mixture. Be careful not to overmix.

Pour the batter into the pan over the oranges. Bake for 40 to 50 minutes until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a platter and allowing it to cool completely before serving.