How to make a tarte tatin skillet cake with this extremely easy and delicious recipe! This Orange Tarte Tatin Skillet Cake is so succulent (that’s right!), tangy, & sweet from the caramelized oranges.

This fresh twist on a tarte tatin is so delicious, easy & uses seasonal oranges. The cake is airy but extremely moist & really soaks up all the sweet orange juices.

Tips for an easy orange tarte tatin skillet cake:

• Overlapping the orange slices will give you a even layer of oranges. If you don’t overlap the cake cooking on top will spread the orange slices out which is a bit meh in my opinion.

• I really recommend a non-stick cast iron oven proof skillet pan. It will make it a lot easier & it’s such a good investment for years to come. I thrash mine every single day.

• Don’t be worried if your caramel crystallizes. It will all cook down in the oven so no need to start all over again. I never do.

• Make sure to put your skillet on a baking tray because the caramel might bubble up the sides, leak into the oven and make it smoke.

Enjoy! x

Orange Tarte Tatin Skillet Cake

Caramelized Orange

• 1/4 cup / 50 grams butter

• 1/2 cup white sugar

• 4 - 5 fresh oranges peel remove & sliced

Cake

• 1/4 cup / 50 grams butter softened

• 1/2 cup white sugar

• 1 egg room temperature

• 3 tablespoons lemon juice

• Zest of 1 lemon

• 2 cups all-purpose flour

• 1/4 cup ground almonds

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• Pinch of salt

• 1 cup plain yogurt

• 1/2 cup milk

Directions

1. Preheat oven to 355 F / 180 C fan bake.

2. Place oven proof 11-inch / 28 cm skillet on a medium - high heat. Add butter & sugar.

3. Stir regularly, until sugar has melted & turned a golden caramel color. Turn off heat, carefully layer the orange slices into the caramel. Set aside.

4. In a large bowl cream butter & sugar until pale ( 30 - 60 seconds). Using a rubber spatula, mix in the egg & lemon juice/zest. The mixture will split.

5. On top of the wet ingredients dump in the flour, baking powder, baking soda, & salt. Give the dry ingredients a small stir on top before mixing with the wet ingredients underneath.

6. Add in yogurt & milk. Stir together until fully incorporated. Pour on top of the orange slices in the skillet (cake mixture will be thick). Place skillet on a baking tray (with small sides to catch any caramel that overflows).

7. Place in the oven for 15 minutes uncovered. Cover with foil, reduce temperature to 330 F / 165 C. Put back in oven for 30 - 40 minutes, cooking time will vary by oven & how juicy the oranges were.

8. Remove tarte tatin from oven when cooked through & golden. Leave in the skillet for 10 - 20 mins & then carefully flip onto a plate. Be careful as the skillet will still be hot.

Serve with vanilla ice cream or whipped cream! x

Tag #stripesandwillows x