An easy to make sweet, tangy and tart gluten-free winter citrus upside down cake adaptable to any sort of citrus available! This decadently moist cake celebrates food as art and is so much needed rainbow citrus sunshine in the cold days of winter!
Prep Time:20 min
Cook Time:40 min
Total Time:1 hour
For the Glaze
¼ granulated sugar
2 tablespoons brown sugar
1 tablespoon unsalted butter
1 tablespoon water
For the Cake
½ cup butter
2/3 cup Greek yogurt
2 eggs, lightly beaten
1/3 cup white sugar
1/3 cup brown sugar
zest & juice of blood oranges (1/4 cup juice)
1.5 cups almond flour
1 cup desiccated coconut
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
Preheat oven to 350°F.
To slice the citrus: Prepare the citrus by trimming off each end. Stand the citrus upright on one of its cut ends and cut away the pith with a sharp knife, following the contours of each citrus. Slice the fruit crosswise into ¼ – inch thick rounds.
Melt the butter, brown sugar, white sugar and water until all the sugar is dissolved.
Pour this sugar mixture into the bottom of the cake pan, and then line the bottom with the cut citrus fruits. Set aside.
In the bowl of a food processor (or a mixer if you have one), beat the butter and sugars together until light and fluffy. Add in the eggs, citrus juice & zest of your choice, and vanilla extract. Slowly add the flour, baking powder, baking soda, and salt, beating until it’s combined (stopping to scrape sides down so that all the batter gets mixed) then add the yogurt and keep beating until it’s all combined.
Pour the batter over the prepared citrus slices, spreading it evenly to the edges.
Bake for 40 minutes, then allow to cool slightly before inverting onto a serving tray.
Use a sharp knife to cut the citrus!
Fill in the citrus topping gaps with smaller pieces of citrus.
Buy organic if possible. We’ll be using the zest too and want our cake pesticide free.