I don’t know how you feel about upside-down cakes, but I love them. Preparing an upside-down cake is the simplest way to caramelize the fruits in a cake: I don’t have to struggle with caramelising the fruits, it will just happen in the oven.
So this is a sponge cake turned upside down: the green tea makes it a little bit more interesting, the blood orange makes it a little bit sourer, and the vanilla custard makes it creamier.
I think it works with any kinds of citruses. I need some colours to start the spring season!
Orange & matcha upside-down cake with vanilla custard
For the matcha sponge:
- 135 g flour
- 9 tsp. matcha
- 1½ tsp. baking powder
- 6 eggs
- 270 g sugar
- 3 tbsp. confectioner’s sugar
- 6 tbsp. lemon juice
- Grated zest of a lemon
- Pinch of salt
- Blood orange (peeled and sliced)
- 3 tbsp. brown sugar
- Butter and flour (for the pan)
For the vanilla custard:
- 4 egg yolks
- 80 g sugar
- 1 tbsp. flour
- 1 vanilla pod / 1 tsp. vanilla extract
- 400 ml milk
- For the sponge: Beat the egg yolks with the sugars with an electric mixer until they get thick and lighter in colour. First pour the oil gradually, and then add the lemon juice and lemon zest to the egg yolks while stirring it continuously. Whip the egg whites with the salt with an electric mixer until stiff peaks form. Sieve together the remaining dry ingredients, and add them to the egg yolks. Finally fold the egg whites into the batter.
- Preheat oven to 160°C. Butter the cake pan, and then sprinkle it with flour. Pour the batter into the pans. Bake it until it turns golden brown.
- For the vanilla custard: Beat the egg yolks with the sugars with an electric mixer until they get thick. Then add the vanilla and the flour to it. Pour the cream and the milk gradually to the egg yolks while stirring it continuously. Then cook the custard above steam until it thickens.