This Upside Down Orange Tart is a refreshing twist on classic citrus desserts, featuring a moist, yeast-leavened cake infused with bright orange flavor. The base is brushed with a concentrated orange syrup, providing a sticky, aromatic foundation for neatly arranged fresh orange segments. The result is a dessert that balances tartness with sweetness, offering a tender crumb and a glossy, professional finish. Perfect for brunches, afternoon tea, or as a light dessert after a heavy meal, this recipe showcases the natural beauty of citrus fruits. It&# 226;ÂÂs an elegant yet approachable dish that brings a burst of sunshine to any table, relying on simple ingredients to create a sophisticated flavor profile.
Upside Down Orange Tart
Description
This Upside Down Orange Tart is a refreshing twist on classic citrus desserts, featuring a moist, yeast-leavened cake infused with bright orange flavor. The base is brushed with a concentrated orange syrup, providing a sticky, aromatic foundation for neatly arranged fresh orange segments. The result is a dessert that balances tartness with sweetness, offering a tender crumb and a glossy, professional finish. Perfect for brunches, afternoon tea, or as a light dessert after a heavy meal, this recipe showcases the natural beauty of citrus fruits. It&# 226;ÂÂs an elegant yet approachable dish that brings a burst of sunshine to any table, relying on simple ingredients to create a sophisticated flavor profile.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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Lightly oil an 8-inch cake pan and dust it with flour, tapping out any excess.
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In a stand mixer fitted with a whisk attachment, beat 3 eggs and 1 1/2 cups of sugar until the mixture is light yellow and fluffy, about 6 to 7 minutes.
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Add 1/2 cup extra virgin olive oil and 1 cup milk to the egg mixture and blend until well combined.
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Stir in 1 tablespoon active dry yeast and mix for 20 seconds to incorporate.
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Gradually add the flour, 1 cup at a time, mixing on low speed until just incorporated and the batter is smooth.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 to 45 minutes.
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While the cake bakes, combine the remaining 2 cups of sugar, orange zest, and orange juice in a small saucepan.
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Bring the mixture to a boil over medium heat, then reduce heat and simmer until the liquid has reduced by half, yielding about 2 cups of syrup.
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Strain the syrup through a fine-mesh sieve, separating the zest and approximately 1 cup of syrup from the rest of the liquid. Reserve the strained zest and 1 cup of syrup.
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Remove the cake from the oven and let it cool in the pan for 5 minutes.
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Invert the cake onto a serving plate and brush the entire surface with the reserved 1 cup of orange-zest syrup.
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Arrange peeled orange segments in concentric circles over the top of the cake.
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Spoon the remaining strained syrup and zest over the cake and orange segments.
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Cut into wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3385.2kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 18.6mg1%
- Total Carbohydrate 706.8g236%
- Dietary Fiber 25.1g101%
- Sugars 2.8g
- Protein 93.0g186%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use large, fragrant oranges such as Navel or Valencia for both the juice and segments.
Ensure the yeast is fresh and active for proper leavening of the cake batter.
The syrup can be made ahead of time and stored in the refrigerator for up to 3 days; warm gently before using.
If you prefer a less sweet dessert, reduce the amount of sugar in the syrup by 25%.
This tart is best served fresh on the day it is made, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
