France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

UPSIDE DOWN ORANGE CAKE (by France)

UPSIDE DOWN ORANGE CAKE (by France)

This cake is refreshingly sweet. It's made with a simple ingredient list which enables the oranges do all the work in terms of flavor. It's a bit difficult to end up with a beautiful-looking cake (this photo is my best attempt) but it's delicious, regardless of what your end cake looks like :) Bon appetit! 


Serves 8  l  Difficulty: medium  l  Prep time: 30min  l  Total time: 75min


INGREDIENTS 
1 cup cane sugar for glaze
1 tablespoon water
3 oranges (choose different colors,                        can also mix with grapefruit)
1/2 cup cane sugar
1 stick butter, melted
3 eggs (separated whites and yolks)
1/2 cup ricotta
1 teaspoon almond extract
1/2 teaspoon salt
1 cup of ground almonds
3/4 cups flour
2 tablespoon apricot jam

STEPS
1. Preheat the oven to 350°F. Use a non-stick silicon pan or cut a round of parchment paper and line the bottom of a round cake pan with it.

2. Grate zest from 2 oranges. Juice one orange and cut others in thin round slices.

3. Fill 1 of a cup with sugar and add 1 tablespoon of water. Mix until the structure reminds a thick paste. Spread the paste over the bottom of the cake pan and place the orange slices on it.

4. In a large bowl, mix the sugar with melted butter, and then add egg yolks one by one. Add the orange zest and juice, ricotta and almond extract and mix until smooth. Sprinkle with salt and stir in the almonds and flour. Mix until combined well.

5. Whip the egg whites until firm enough and then carefully fold in to the cake batter.

6. Spread the batter over the oranges in the cake mould and bake for about 45 minutes in the preheated oven (do the toothpick test to be sure the cake is done and if not, leave for another 5 minutes).

7. Leave the cake cool down for few minutes, then detach it from the mould edge using a knife and invert onto a serving plate. 

8. Spread 2 tablespoons of apricot jam over the cake so that it gets a nice shiny finish. Store in the fridge up to 2-3 days.

 
 
LAYERED COFFEE CAKE (by Maman)

LAYERED COFFEE CAKE (by Maman)

LIME & KIWI POPSICLES (by France)

LIME & KIWI POPSICLES (by France)