ORANGE UPSIDE DOWN CAKE

 

Ingredients:

• 20 oz. Orange slices in syrup, or fresh orange slices,
• 2/3 cup packed Sucanat sugar,
• 1/3 cup vegetable shortening if pareve, melted, or ghee if dairy, melted,
• 3 eggs, separated, room temperature,
• 1 cup Splenda,
• 1 teaspoon orange extract,
• 1 cup whole wheat pastry flour, or other flour,
• 1 teaspoon baking powder,
• 1/4 teaspoon salt,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a 9-inch square baking pan, mix the Sucanat and ghee; and evenly line the bottom of the pan.
3. Drain the orange slices if needed, reserve the required amount of orange juice, and spread 9 orange slices over the sugar mixture per square inch. 
4. In a large bowl or in an electric mixer bowl, beat the egg yolks until thick. Slowly add and blend the Splenda, orange extract, and reserved orange juice; with the aforementioned mixture. Combine the flour, baking soda, and salt; whilst still blending. Blend well.
5. In small bowl, with clean egg beaters, blend the egg whites until stiff peaks form.
6. Gently fold egg whites into the large bowl mixture.
7. Add batter to the pan with the orange slices.
8. Bake for 30 to 35 minutes. Let cool on rack for 10 minutes, before inverting onto a serving plate.