Spanish Orange Cake from Valencia | SERIOUSLY Good & Easy to Make Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and has a mild flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds a nutty flavor and is gluten-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

Remove the peels from 2 oranges and cut them into rounds that are a quarter inch thick.

Add 1 cup of granulated sugar and 2 tablespoons of water into a small fry pan and heat it on medium to make caramel sauce.

Do not mix the caramel; shake the pan occasionally.

Once the caramel is a dark amber color, pour it into an 8-inch springform baking pan, spreading it evenly.

Layer the orange slices over the caramel in a single layer.

In a large bowl, crack 3 eggs and whisk them until well mixed.

Slowly add in 1 cup of granulated sugar while continuing to whisk.

Add in 1/2 cup of plain Greek yogurt, 1/2 cup of sunflower oil, and the juice of 1 orange, whisking until well combined.

Incorporate 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of sea salt, whisking until a thick and creamy batter forms.

Pour the batter over the oranges and caramel in the baking pan, spreading it evenly.

Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes, or until a toothpick comes out clean.

Let the cake rest for 15-20 minutes at room temperature before flipping it onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens