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Orange Upside-Down Almond Cake

Orange Upside-Down Almond Cake
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Orange Upside-Down Almond Cake

Orange Upside-Down Almond Cake



  • Four eggs
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1 cup self-rising flour
  • 2/3 cup of butter, melted
  • 1 cup almond meal

Sticky Orange Topping

  • 1 cup superfine sugar
  • 1/2 cup water
  • 1 vanilla Bean split and seed scraped
  • 2 oranges very thinly sliced


  • Preheat the oven to 320°F.
  • To make the topping, place the sugar, water and the vanilla in a 10-cup, nonstick, oven-proof frying pan over medium heat. Stir until the sugar is dissolved.
  • Add the oranges and simmer for 10 to 15 minutes or until the oranges are soft. Remove from heat and set aside.
  • Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 to 10 minutes or until the mixture is thick, pale and tripled in volume.
  • Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the oranges carefully.
  • Bake 40 to 45 minutes or until cooked when tested with a wooden skewer.
  • Turn out by flipping onto an inverted platter to serve. Serves eight.

Meyer lemons in a pan

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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