Cara Cara Tahini Upside-Down Cake

Cara Cara Tahini Upside-Down Cake

MAKES 1 (8-INCH) CAKE
Show off the beautiful, reddish-pink color of sweet, tart, cara cara oranges in this gorgeous cake that also features a flavor boost from nutty tahini, a loose paste made from sesame seeds. Just try to resist breaking off nibbles and consuming till gone – we dare you!

Ingredients

CANDIED CARA CARA

  • 1/2 cup granulated sugar
  • 3 Cara Cara oranges (sliced 1/8-inch thick)

CAKE BATTER

  • 2 large eggs
  • 2/3 cup (145 grams) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup (80 grams) tahini
  • 1 teaspoon vanilla extract
  • 1 cara cara orange (zested and juiced)
  • 3/4 cup plus 2 tablespoons (125 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda

Directions

  1. Make candied cara cara: In a medium saucepan over medium-high heat, bring 1 1/2 cups sugar and 1 1/2 cups water to boil. Reduce heat to low. Add orange slices and simmer 15 minutes. Remove from heat and set aside.
  2. Preheat oven to 350°F. Grease a round, 8-inch cake pan. Line bottom with parchment paper.
  3. In a large bowl, beat eggs, 2/3 cup sugar, and salt until light and fluffy. Mix in tahini and vanilla until well combined. Add all of orange zest and 2 tablespoons orange juice. Stir.
  4. In a small bowl, whisk together flour, baking powder, and baking soda. Gently fold into wet ingredients.
  5. Arrange candied cara cara slices in cake pan, overlapping them slightly. Reserve extra syrup. Slowly pour cake batter over slices, using offset spatula to smooth out surface. Bake 30 to 35 minutes or until a pick inserted in center of cake comes out clean.
  6. Cool cake on rack 10 minutes before removing from pan. To invert, place cake plate upside down over cake pan. With hot pads in each hand, grab plate and cake together. Hold plate firmly with fingertips and bottom of cake pan with thumbs. Flip both away from you, in one motion, so that the cake is now upright on the plate. Carefully remove pan and slowly peel off parchment paper.
  7. Brush top of cake with reserved syrup. Slice and serve.

Nutrition

  • Calories: 390
  • Fat: 0.0 g
  • Saturated Fat: 1.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 45.0 mg
  • Sodium: 140.0 mg
  • Carbohydrates: 78.0 g
  • Fiber: 2.0 g
  • Added Sugars: 55.0 g
  • Sugar: 0.0 g
  • Protein: 6.0 g