A beautifully caramelized, aromatic dessert where sweet navel oranges meet the warm, floral spice of cardamom—perfect for a striking and flavorful cake.
Ingredients (Serves 6–8)
For the topping:
- 2–3 navel oranges (thinly sliced, seeds removed)
- 1/2 cup sugar
- 3 tablespoons butter
- 1/2 teaspoon ground cardamom
For the cake batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 2 eggs
- 1/2 cup yogurt or buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Pinch of salt
Instructions
- Prepare the pan
Preheat oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper. - Make the caramel topping
In a pan, melt butter and sugar together until slightly golden. Stir in cardamom and pour the mixture into the cake pan. - Arrange oranges
Place orange slices neatly over the caramel in a single layer. - Prepare dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. - Make the batter
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in yogurt, vanilla, and orange zest. - Combine
Gradually fold the dry ingredients into the wet mixture until just combined. - Bake
Pour the batter over the arranged oranges. Bake for 35–40 minutes or until a toothpick comes out clean. - Cool and flip
Let the cake cool for 10–15 minutes, then carefully invert it onto a plate so the oranges are on top.
Tips
- Slice oranges thinly for better caramelization.
- Don’t overmix the batter to keep the cake soft.
- Let the cake cool slightly before flipping to avoid sticking.
Flavor Profile
This cake offers a perfect balance of sweet citrus, buttery caramel, and warm cardamom spice, creating a rich yet refreshing dessert.
Serving Suggestion
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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