Retro Upside Down Four Citrus Cake
A gorgeous and refreshingly delicious cake with grapefruits, navel and cara oranges and clementines.
Ingredients
Instructions
Preheat oven to 350° F. Brush a 9" cake pan with butter. Line the bottom and sides with parchment paper.
Start by preparing the fruits. Zest the rind from the oranges (about 1 tablespoon), set aside. Then, prepare the fruits for the bottom of the pan. Slice the grapefruit, oranges, and clementine to ¼ to ½" thick rounds. Use a sharp knife to remove the rind from each citrus slice.
Heat the ⅓ cup sugar with 3 tablespoons water together. Stir to dissolve sugar. Pour this sugar mixture into the bottom of the prepared cake pan, arrange fruits slices on top. Set aside.
Next, let's prepare the cake batter. In a large mixing bowl, beat together the sugar, butter and orange zest until light and fluffy. Add in the eggs, yogurt, vanilla and orange juice and combine until well mixed.
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Continue Reading at Fabfoodflavors →Chef's Notes
When layering the slices at the bottom of the pan, alternate the different fruits slices so you can see the varying colors and sizes.
Also layer the citrus slices up the sides of the pan, so that it will look attractive when the cake is unmolded.
After pouring the batter into the pan, gently swirl the cake batter so that it covers the sides of the pan.
You can experiment with different types of oranges to create a beautiful contrasts of colors.
This cake tastes delicious on its own. Or serve slices with scoops of vanilla ice cream. Or small pats of whipped cream.
fabfoodflavors.com/retro-upside-down-four-citrus-cake/
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