Orange Cake Experimenting
I have learnt that with experience, learning, exploring, writing, baking and being all artistic in my own way is my way to get closer to discover myself, and since I will be meeting a lot of people for my next project, and since I wish to spread as much love as possible and since I have a beautiful blog and since I am trying to find myself…. Today I decided to start with exterminating baking with Oranges… and yes I want to explore and experiment until I find the best next orange cake recipe ever… I picked my first Orange recipe for this experimentation from the www.hummingbirdhigh.com by Michelle who is also behind my inspiration to start my own food section as a Middle-Eastern.
Before the hummingbirdhigh.com blog, I discovered the love for baking when I was trying to make moist chewy cookies that resembled to my childhood memory of some delicious cookies I once had. And after mastering my cookie baking “and I do bake amazing cookies” I just wanted to continue baking “the discovery of my passion for baking”.
So I went to nearest supermarket and started listing what I have to buy: Butter 1JD a stick, Brown Sugar 2.60JD, Lemon 1.30JD/Kilo, Navel Oranges 1.35JD/Kilo, All purpose flour 1JD a bag, Baking powder 0.75Fils, Salt container 0.40Fils, Vanilla tube 0.45Fils, 4Eggs 0.65Fils, Sour Cream 2.40JD. This recipe will cost (considering the amount needed): 10JD and if you do have the primary ingredients at home (Flour, Salt, Eggs, Baking Powder, Sugar): it will cost around 6JD. So I got what was missing from my house and went back home to start baking not my first cake with Oranges but my very first cake for this experimenting project: Navel Oranges upside down Cake.
I put my things on the table, played a song that has been on my mind all day by Shiny Toy Guns “If I lost you”
The original recipe: Blood Orange Upside Down Cake only I couldn’t find Blood Oranges and I am allergic to corn so I changed the recipe into all-purpose flour and navel oranges and renamed it to be the Navel Oranges upside down Cake.
I also divided the cake into 3 cake pans to share it with family, friends and my most beautiful grandfather. It turned out to be delicious, and so much fun to bake. So yes, I do recommend you try it at home, and you can share your notes if you have any with me, and if you have any questions I can always get back to you.
- 2 sticks of unsalted butter at room temperature
- 3 table spoons of unsalted butter
- 2/3 cup light brown sugar
- 2 tablespoon lemon juice, freshly squeezed
- 2 large navel oranges
- 1 ½ cup of all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 2 teaspoon vanilla extract
- 1 tablespoon orange zest
- Preheat the over to 350 (F). Grease your round cake pan or square pans with butter and pinch of flour.
- Over medium heat, melt 3 tablespoon of butter, brown sugar, lemon juice stirring until the sugar and butter melts (about 3 minutes). Add the melted mixture into the bottom of your cake pan(s).
- Grate 1 table-spoon of zest from one of the oranges, and peel the oranges from skin. Cut the oranges in circles almost ¼-inch thickness into wheels, make sure there are no seeds, and arrange the oranges on top of the brown sugar mixture on your pan one next to the other.
- In a small bowl, mix ½ table spoon orange zest, flour, baking powder and salt and set aside.
- In a large bowl on an electronic mixer, cream together 2 sticks of butter, sugar until light and fluffy. Slowly and one after the other add the eggs and blend very well, once they are all mixed add in the sour cream and vanilla.
- Add the dry ingredients over the creamy one by using a rubber spatula to avoid over mixing.
- Add the mixture on top of your cake pan and then add it to your oven for about 45 minutes until cake is golden and toothpick is clear. Cool your cake in the pan for about 10 minutes and run your knife alongside the pan before you flip it. Cool completely before serving.