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Upside-down orange cake
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 391
  • Fat about 21g
  • Carbohydrates about 51g
  • Protein about 10g
This is needed
This is needed for 8 piece
Orange base
  • 1 tbsp sugar
  • 1 organic oranges, cut into slices approx. 5 mm thick
Cake mixture
  • 3 eggs
  • 120 g sugar
  • 150 g plain yoghurt
  • 80 g butter, melted, left to cool
  • 1 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 100 g ground almonds
  • 150 g white flour
  • 0.5 parcel baking powder
To feed the cake
  • 1 orange, use only the juice (yields approx. 100 ml)
  • 100 g icing sugar
  • 1 tbsp icing sugar
  • 2 tbsp flaked almonds
  • One springform pan (approx. 24 cm in diameter), greased
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And that's how it's done
And that's how it's done
Orange base
Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.
Cake mixture
Beat the eggs with the sugar until frothy. Mix in the vanilla, butter and yoghurt. Combine the almonds, flour and baking powder, fold into the mixture. Spread the cake mixture on top of the orange slices.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool a little. Remove the tin frame, tip out onto a cooling rack, remove the base, prick firmly with a wooden skewer.
To feed the cake
Combine the orange juice and icing sugar, pour over the cake, leave to cool.
Without adding any oil, toast the flaked almonds in a non-stick frying pan until golden brown. Scatter on top of the cake, dust with icing sugar.