Juicy Upside-Down Orange Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line a 24 cm round pan with parchment paper.

   ⚙ Preheating the OvenOvenRound panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Slice the fruit thinly.

   KnifeCutting board
3. 3
   Melt the sugar on its own in a pot over medium heat, swirling the pot without stirring, until the caramel is smooth and amber.

   StoveSmall saucepan
4. 4
   Add the butter and stir until the sauce is smooth and glossy.
5. 5
   Pour the hot caramel into the bottom of the pan and arrange the slices on it in a single layer.

   Round pan
6. 6
   Zest the citrus fruit and squeeze out its juice.

   GraterLemon juicer
7. 7
   In one bowl, mix the flour, baking powder, baking soda and salt.

   Bowl
8. 8
   In a second bowl, whisk the oil, sugar, eggs and yogurt with the zest and juice.

   BowlWhisk
9. 9
   Add the dry mixture to the wet and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
10. 10
    Pour the batter gently over the slices, without moving them.

    Round pan

    💡Pour the batter gently and gradually: that way the fruit stays in place, and the pattern arranged on the bottom comes out whole on top.
11. 11
    Bake 35–40 minutes, until a toothpick inserted into the cake comes out clean.

    ⚙ BakingOvenRound pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
12. 12
    Wait 10 minutes, set a serving plate over the pan, invert the cake onto it and peel off the parchment paper.