Caramelized Orange Cake

Ingredients

• 200 g Sugar (caramel) (Granulated white sugar)
• 60 ml Water (Room temperature water)
• 15 ml Lemon juice (Fresh juice, about 1 tablespoon)
• 2 Oranges (for slices) (Medium, peeled and thinly sliced (4‑5 mm))
• 2 Oranges (for juice) (Juiced to obtain ~20 cl of juice)
• 4 Eggs (Separated yolks and whites)
• 150 g Sugar (batter) (White sugar)
• 100 ml Neutral oil (Sunflower or rapeseed)
• 200 g All-purpose flour (Sift before use)
• 5 g Baking powder (About 1 teaspoon)

Instructions

1. Prepare the caramel

   In a saucepan, combine the sugar, water and lemon juice. Heat over medium heat, stirring gently until a golden brown caramel forms.

   Time: PT7M

2. Pour the caramel into the pan

   Line the bottom of the pan with parchment paper, lightly grease it, then immediately pour the hot caramel, spreading it evenly.

   Time: PT2M

3. Let the caramel set

   Allow the caramel to cool completely in the pan until it becomes solid.

   Time: PT15M

4. Prepare the oranges

   Peel two oranges, cut them into 4‑5 mm slices and set aside. Juice the other two oranges to obtain about 20 cl of juice.

   Time: PT8M

5. Separate the eggs and prepare the yolk mixture

   Separate yolks from whites. In a bowl, whisk the yolks with the sugar until the mixture whitens. Add the oil and mix.

   Time: PT6M

6. Incorporate the dry ingredients and orange juice

   Sift the flour and baking powder, add them to the yolk mixture and stir until a compact batter forms. Add the orange juice in two portions, mixing between each addition.

   Time: PT5M

7. Whip the egg whites

   Using the mixer, beat the separated egg whites until stiff peaks form.

   Time: PT5M

8. Fold the whites into the batter

   First fold in a small portion of the whites, mixing vigorously, then add the rest by gently folding to avoid breaking them.

   Time: PT3M

9. Assemble the cake

   Arrange the orange slices on the set caramel, then pour the batter evenly over them.

   Time: PT3M

10. Bake

    Bake the cake in a pre‑heated oven at 190°C for about 45 minutes, or until a knife comes out clean and the top is golden.

    Time: PT45M

    Temperature: 190°C

11. Cool and unmold

    Let the cake warm for 10 minutes, then invert it onto a plate, turning quickly so the caramel ends up on top.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sugar (caramel): Cane sugar
• Instead of Lemon juice: Diluted white vinegar
• Instead of Sugar (batter): Cane sugar
• Instead of Neutral oil: Melted butter
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda + cream of tartar

Equipment Needed

• Medium saucepan
• 20 cm springform pan
• Parchment paper
• Electric mixer or whisk
• Large mixing bowl
• Small mixing bowl
• Silicone spatula
• Paring knife
• Cutting board
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Pour the hot caramel into the pan before it hardens
• Do not over‑beat the batter after adding the flour
• Fold the whipped whites gently to retain volume
• Bake at 190°C for 45 minutes without opening the oven

Chef Tips from the Video

• Use organic oranges for a more intense flavor
• Lightly dust with powdered sugar before serving for a decorative touch

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator

Freezer: Wrap tightly and freeze up to 1 month

Room temperature: At room temperature, the cake keeps up to 1 day maximum, well covered

Make-Ahead Tips

• The caramel can be prepared 1 day ahead and kept at room temperature in an airtight container
• Orange slices can be peeled and sliced ahead of time, then kept chilled in a bowl of lemon water