Upside down cast iron Orange + Almond Olive Oil Cake

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🍊Upside down Cara Cara orange cake with almond flour + meyer lemon olive oil

🤤 When my dearest friend @sarabaldoni hosts a bake off for her bal-bakes birthday, you show up with your best gluten free, dairy free, refined sugar free + made with love baked goods!

I was inspired by my fave California citrus Cara Cara orange, which are so bright and juicy. I had a bottle of this zesty Meyer lemon olive oil in my cupboard. It was my first time trying this recipe, baking in my cast iron pan sounded fun and it actually turned out amazing and looks so beautiful!

Secret ingredient @cocojune_organic yogurt - it’s my Mum’s secret tip for the perfect raising agent!

This recipe is so yummy, and friendly for our gluten free friends, yet still so moist, zesty and tasty. I have now made this a couple off times and I can say it is my go-to favourite dessert recipe. The best part it flipping it over and seeing how it looks! 


  • 2-3 Cara Cara oranges, peeled and sliced into 1/8 inch slices
  • 3/4 cup fresh squeezed orange juice
  • Zest of 1 orange
  • 4 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup olive oil or coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 tablespoon of coconut yogurt (or regular greek yogurt)
  • 1 tablespoon raw local honey


  1. Preheat the oven to 350 degrees F. Grease a 9-inch cast iron skillet with a thick layer of ghee or coconut oil, then spread the honey evenly over the bottom of the pan.
  2. Arrange the orange slices in a circular pattern, overlapping them, until you cover the whole pan. Set aside.
  3. In a large bowl, whisk together the orange juice, orange zest, eggs, maple syrup, olive oil and vanilla extract until well combined.
  4. Add the almond flour and baking powder to the wet ingredients, and fold until combined.
  5. Pour the cake batter into the prepared pan, then smooth out the top with a spatula.
  6. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool for 10 minutes, then carefully flip the cake onto a wood chopping board.
  8. To serve, I like to decorate with some dried or fresh edible flowers from the garden.
  9. For storage, I like to keep my cake at room temp rather than putting them in the fridge. Which will last around 3-5 days, or up to 7 days in the fridge.

Voila, ENJOY!