Orange and clove upside down cake

  • Prep: 15m
  • Cook: 45m
  • Serves: 6

'Tis the season to be jolly and to eat the most amazing foods! This cake oozes Christmas and is easy to make but will definitely impress your guests.


  1. To make the caramel: preheat the oven to 180 degrees. Lightly butter the cake pan. Slice the oranges as thinly as you can preferably using a mandoline and picking out seeds as you go- set aside.
  2. Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the coconut sugar and 3 tablespoons of tap water and place over medium heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns into a medium dark color, about 7 minutes.
  3. Remove pot from heat and carefully stir in the coconut oil and salt until incorporated. Pour the caramel into the buttered cake pan. Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
  4. To make the cake: In a medium bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. Then add the rest of the cake ingredients and mix really well, lastly blend in the vanilla and orange zest.
  5. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 45 minutes, rotating the pan halfway through.
  6. With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.


All to be sourced organic where possible

  • For the caramel topping:
  • 2 medium oranges
  • 100g coconut sugar
  • 4 tbsp coconut oil, plus more for cake pan
  • Pinch of salt
  • 2 cloves
  • For the cake:
  • 100g buckwheat flour
  • 100g almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 130ml coconut oil melted
  • 120g coconut sugar
  • 1 vanilla pod (scraped)
  • 1 tsp cinnamon
  • 1 tsp cardamon
  • 1 teaspoon grated orange zest
  • 250ml almond milk
  • Equipment:
  • 20cm round cake pan or a square one
Bettina's Kitchen

Bettina's Kitchen

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