Mandarin Orange Olive Oil Upside-Down Spice Cake {Gluten-Free, Dairy-F

Mandarin Orange Olive Oil Upside-Down Spice Cake {Gluten-Free, Dairy-Free}

Seasonal and Special

This grain-free and dairy-free orange upside down cake combines juicy, seasonal citrus fruit with the fresh, delicate flavor of cold-pressed Wildly Organic Extra Virgin Olive Oil. These flavors are a match made in heaven, harmonizing with warm, festive spices like cinnamon and cardamom to create a dessert ideal for the holiday season. A simple glaze of Wildly Organic Agave Nectar and freshly squeezed mandarin orange juice create a beautiful glossy finish, making this a cake fit for any occasion. 

An Unexpected Ingredient

Although Olive oil is frequently used in cooking, baking with it is less common but is absolutely worth trying. In this recipe Wildly Organic Olive Oil combines with Wildly Organic Almond Flour and Wildly Organic Coconut Flour to form a cake that is wholesome yet soft, with a lovely fluffy texture and moist crumb. Wildly Organic Olive Oil is sustainably farmed in the south Mediterranean, and the olives used are cold-pressed within 24 hours of being harvested to ensure the oil is of the highest quality. Wildly Organic Coconut Sugar is sprinkled into the pan before the sliced oranges are layered to ensure the oranges will caramelize and soften into a deliciously sweet surface once the cake is turned out of the pan. 

Get the Best Result

This cake tastes just as delicious a day or two after baking and can be kept covered at room temperature. It is important to wait for the cake to cool before adding the agave glaze, because if it is too hot it may just run off the cake instead. It is best to use small, thin skinned oranges like mandarins or clementines for this cake. If necessary, larger oranges can be used, but they must be sliced extremely thinly. Organic fruit is best since some of the peel will be eaten. Slice this cake gently with a very sharp knife to preserve the orange slices on the surface.

Mandarin Orange Olive Oil Upside-Down Spice Cake
This grain-free and dairy-free orange upside down cake combines juicy, seasonal citrus fruit with the fresh, delicate flavor of cold-pressed Wildly Organic Extra Virgin Olive Oil. These flavors are a match made in heaven, harmonizing with warm, festive spices like cinnamon and cardamom to create a dessert ideal for the holiday season.
    Servings8 Slices
    Prep Time10 Minutes
    Cook Time20 Minutes
    Ingredients
    Instructions
    1. Preheat oven to 350F.
    2. Combine flours, arrowroot starch, spices, salt, and baking powder in a bowl and set aside.
    3. Grease an 8-inch cake pan well with coconut oil, and place a round of parchment paper in the bottom.
    4. Sprinkle 1 tablespoon coconut sugar evenly across bottom of pan over the parchment paper.
    5. Collect 1 teaspoon of zest and 1 tablespoon juice from mandarin oranges, then slice the rest very thinly. Layer slices in bottom of cake pan. It may be easiest to begin at the outside and move inward in a circular pattern. Cut sliced oranges to fill gaps if necessary. It is important to avoid any gaps that might allow cake batter to flow through onto the pan bottom. Set pan aside.
    6. Combine eggs, olive oil, ½ cup coconut sugar, and orange zest and whisk well to combine.
    7. Add dry ingredients to wet, gently folding to combine.
    8. Pour batter into prepared pan and place into oven. Bake about 20 minutes, until center bounces back when gently pressed and skewer inserted into center comes out clean.
    9. Remove cake from oven and let cool in pan for 10 minutes.
    10. Gently run a knife around edge of cake in pan to loosen it, and turn it out onto a cooling rack, flipping it back over and removing parchment paper from the orange-covered surface. Let cake cool completely.
    11. While cake is cooling, combine 1 tablespoon orange juice with 1 tablespoon agave nectar and stir until well combined. Using a pastry brush, gently brush the surface of the cake with the glaze. Slice and serve cake at room temperature.

    The post Mandarin Orange Olive Oil Upside-Down Spice Cake {Gluten-Free, Dairy-Free} appeared first on Wildly Organic.


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