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french upside down yogurt cake with blood orange

Upside-down French Yogurt Cake with Oranges

Course: Cake or tart, Fruit
Cuisine: French
Occasion: Picnic, Snack
Prep Time: 20 minutes
Cook Time: 1 hour
Infusing zests: 15 minutes
Servings: 8
For an orange or blood orange moist and flavorful cake, a French traditional yogurt cake is definitely a good choice. Ideal for kids' afternoon snacks or even breakfasts.
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Ingredients

Batter

  • 3 eggs
  • 120 gr brown sugar
  • 1 yoghurt 125gr / 0.27 pound = +/- ½cup
  • 250 gr flour
  • 1 tablespoon baking powder or half baking powder half baking soda
  • 40 ml olive oil
  • 60 ml orange juice +/- 1 orange
  • 2 oranges zests + slices for the syrup below

Syrup and topping

  • 3 oranges 150 to 200 ml orange juice
  • 60 gr sugar

Instructions

Start with flavoring sugar, by infusing orange zests

  • Using 2 oranges, make very fine zest with a zester or peeled and minced as much as possible. Combine with 120 gr sugar and set aside at room temperature so that orange flavor will diffuse, for about 15 minutes.
  • Cut these 2 oranges into thin slices, they will be soaked in the syrup and will serve as topping on the cake.

Prepare syrup

  • Squeeze 3 oranges to get 150 to 200 ml of orange juice.
  • Pour this orange juice into a saucepan with 60 gr of sugar and bring to the boil.
  • When the syrup has reduced by half, soak the orange slices, possibly in 2 batches, candy for about 5 minutes. Take out the slices with a fork and set them aside.
  • Keep reducing the syrup, until you get a thick syrupy consistency as on the photo below.

Meanwhile, prepare the cake batter

  • Preheat the oven to 180 °C/350°F.
  • In a bowl or using a food processor, mix the whole eggs and the flavored sugar with the orange zest. Add the yogurt and combine.
  • Then add flour and baking powder, combine.
  • Finally pour 40 ml of olive oil and 60 ml of orange juice (i.e. 1 orange) and mix.

Assemble and bake the cake

  • Grease a mold and cover the bottom with a sheet of parchment paper. Cover the parchment paper with the candied orange slices and pour the reduced syrup over. Syrup shouldn’t cover orange slices. It must be thick enough and cover half or 2/3 of the orange slices.
  • Finally, pour the batter over orange slices and bake in the oven at 180 °C / 350°F for about 40 minutes.
  • Check if the cake is baked by inserting a sharp knife, it should come out dry. Once out of the oven, unmold by immediately flipping on a serving plate, remove the sheet of parchment paper.

Notes

Check the information in the above article.