Upside Down Orange Marmalade Cake Recipe

Name: Rene At Tlaquepaques UPSIDE DOWN ORANGE MARMALADE CAKE Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups all-purpose flour; 0.75 cups granulated sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cups unsalted butter, melted; 2 units eggs; 0.5 cups buttermilk; 0.5 cups orange marmalade; 1 tbsp orange zest; 1 tsp vanilla extract; 0.75 cups granulated sugar (for caramel); 2 tbsp water (for caramel); 3 tbsp unsalted butter (for caramel); 0.25 cups heavy cream (for caramel); 1 cups heavy cream (for whipped cream); 2 tbsp granulated sugar (for whipped cream); 0.5 tsp vanilla extract (for whipped cream); 8 scoops vanilla bean ice cream; 8 leaves fresh mint leaves

Inspired by Rene At Tlaquepaque

Time1h 30m

Serves8

caramel sauce, fresh mint, whipped cream- served with a scoop of vanilla bean ice cream

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Ingredients

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LE DESSERTS

1 1/2 cups 00 bread flour

3/4 cups granulated sugar

1 tsp Baking powder

1/2 tsp baking soda

1/4 tsp Celtic sea salt

1/2 cups unsalted butter, melted

2 units Eggs

1/2 cups Buttermilk

1/2 cups orange marmalade

1 tbsp orange zest

1 tsp Watkins vanilla extract

3/4 cups granulated sugar (for caramel)

2 tbsp water (for caramel)

3 tbsp unsalted butter (for caramel)

1/4 cups heavy cream (for caramel)

1 cups heavy cream (for whipped cream)

2 tbsp granulated sugar (for whipped cream)

1/2 tsp vanilla extract (for whipped cream)

8 scoops vanilla bean ice cream

8 leaves fresh mint leaves

Method

LE DESSERTS

Make caramel sauce and prepare pan

In a small saucepan, combine 0.75 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the syrup turns amber. Remove from heat and whisk in 3 tablespoons unsalted butter until melted, then whisk in 0.25 cup heavy cream. Return to low heat briefly if needed until smooth. Pour the caramel into a 9-inch round cake pan, tilting to evenly coat the bottom. Let cool slightly.

Prepare dry and wet ingredients

In a medium bowl, whisk together 1.5 cups flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt. In a large bowl, beat 2 eggs with 0.75 cup granulated sugar until light and pale. Whisk in 0.5 cup melted butter, 0.5 cup buttermilk, 1 tablespoon orange zest, and 1 teaspoon vanilla extract.

Add marmalade and combine

Stir in 0.5 cup orange marmalade into the wet mixture. Pour dry ingredients into the wet ingredients and fold until just combined.

Swirl marmalade and bake

Pour batter over the cooled caramel in the pan. Swirl in 2 tablespoons more orange marmalade across the top with a knife. Bake in a preheated 350°F (175°C) oven for 35-40 minutes, or until a toothpick inserted near the center comes out clean.

Cool and invert

Allow the cake to rest in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and let stand a few minutes for the caramel to set.

Whip cream and prepare toppings

In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons granulated sugar and 0.5 teaspoon vanilla extract to soft peaks. Chill until ready to serve.

Serve

Slice the warm cake. Plate slices with a dollop of whipped cream, a scoop of vanilla bean ice cream, and drizzle with caramel sauce. Garnish with 8 fresh mint leaves.