Orange Upside-down Cake, or Sfoglia Rovesciata: Every cuisine has an upside down cake. This Italian version is fairly elaborate, and quite tasty. To serve 6, you'll need:
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- A large, organically grown orange
- A 10-ounce (250 g) roll of frozen pasta frolla or shortbread, thawed
- 1 pint (500 ml) milk
- Sugar
- 6 yolks
- 3 tablespoons flour
- The grated zest of a second orange
- 1/4 cup unsalted butter
- 3 tablespoons potato starch
Preparation:
Line a 9-inch pan with oven paper. Beat the butter with 1/4 cup (50 g) sugar until the mixture is fluffy, and spread it over the bottom the pan. Wash the orange well and cut it into thin slices; arrange them over the butter layer to cover.
Beat the yolks with 1/2 cup of sugar until the mixture is pale yellow and frothy, then whip in the flours and transfer the mixture to a pot. Heat the milk with the grated orange zest, remove it from the fire, and slowly stir it into the yolk mixture. Return the mixture to the stove and heat it gently over a low flame, stirring gently, until it thickens. Do not let it boil!
While the cream is thickening, preheat your oven to 360 F (180 C).
Once the cream has thickened unroll the shortbread, and if need be roll it out to a 9-inch diameter.
Pour the cream over the oranges and lay the shortbread over all to act as a lid. Prick the shortbread with a fork, and bake the cake for about a half hour. Let it cool, flip it onto a serving platter, remove the pan and then carefully remove the oven paper.
Serve either warm or cold.
Beat the yolks with 1/2 cup of sugar until the mixture is pale yellow and frothy, then whip in the flours and transfer the mixture to a pot. Heat the milk with the grated orange zest, remove it from the fire, and slowly stir it into the yolk mixture. Return the mixture to the stove and heat it gently over a low flame, stirring gently, until it thickens. Do not let it boil!
While the cream is thickening, preheat your oven to 360 F (180 C).
Once the cream has thickened unroll the shortbread, and if need be roll it out to a 9-inch diameter.
Pour the cream over the oranges and lay the shortbread over all to act as a lid. Prick the shortbread with a fork, and bake the cake for about a half hour. Let it cool, flip it onto a serving platter, remove the pan and then carefully remove the oven paper.
Serve either warm or cold.
