Orange Upside Down Olive Oil Cake with Chamomile Honey | Gluten-Free

An olive oil cake is already one of the most elegant things you can bake. This version goes a step further: a layer of juicy oranges and a honey glaze made with Chamomile & Calm Herbal Honey that soaks into the fruit as the cake bakes, giving the whole cake a fragrant, floral, and pleasantly herbal depth.

Made with oat and almond flour, this gluten-free orange upside down cake has a texture all its own: light, airy, and genuinely melt-in-your-mouth, with a tender crumb that feels more like a cloud than a cake. Just sweet enough to feel like a treat without tipping into decadent. Simple enough for a weekend afternoon, beautiful enough for to any summer table. 

from your herbal pantry: 
Chamomile & Calm Herbal Honey

Chamomile & Calm Herbal Honey is what's doing the real good flavor work in the orange topping on this cake. Chamomile, anise hyssop, ashwagandha, skullcap, and a touch of ginger stirred into raw Appalachian honey. It's anise-forward and delicately floral with a gentle note of ginger spice.

In this orange upside down cake recipe, the honeyed floral and subtle anise flavors perfectly complement the the bright, sweet-tart oranges. A slight touch of herbaceousness gives the each bite the most delightful bit of intrigue.

Chamomile has a long history of use alongside citrus for good reason: its soft, apple-like floral notes deepen and sweeten when warmed, and it has a natural affinity for the brightness of orange without competing with it. You'd almost never pick it out as a distinct flavor, but you'd notice if it wasn't there.

Anise hyssop brings its own distinct character to the blend: softly licorice-like, herbal, and slightly sweet in a way that reads as complexity rather than a specific flavor. It's a complexity that transfers deliciously to this cake. In the orange glaze, it plays beautifully against the citrus brightness, adding a floral herbaceousness that keeps the whole cake from tipping too sweet.

Beyond flavor, chamomile and anise hyssop are both reliable nervines with a long history of digestive and calming nervous system support. Ashwagandha, the adaptogen that rounds out this herbal honey, helps to build stress resilience over time. 

HOW TO MAKE
Orange Upside Down Olive Oil Cake
with Chamomile Honey

Light, airy, and genuinely melt-in-your-mouth. Made with oat and almond flour, this gluten-free orange upside down cake has a delicate crumb and a chamomile honey glaze that soaks into the oranges as it bakes. Floral, fragrant, and just delightfully herbal. It's just sweet enough to feel like a something special without feeling heavy. The kind of cake that disappears faster than you expected.

Makes 1 8" round cake. Serves 8-10.

Ingredients:

For the orange upside down topping:

• 2-3 navel oranges, depending on the size
• 2 tablespoons Chamomile & Calm Herbal Honey
• 1 tablespoon warm water

For the olive oil cake:

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 cup milk of choice (I used organic soy.)
• zest of 1 orange
• 3/4 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1 1/2 cups (160 g) oat flour 
• 1/2 cup (56 g) almond flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350F. Prepare an 8" cake pan by lightly oiling, then tracing out a circle of parchment paper that will fit perfectly on the bottom of the pan. Press the parchment paper circle into the bottom of the pan and set aside.
2. Prepare the oranges: Use a knife to slice the oranges into 1/4" thick rounds. Then using a sharp paring knife, carefully remove the outer ring of orange peel. 
3. Arrange the oranges in the prepared pan. Starting from the outer edge of the pan, lay the oranges down in a single layer, in concentric circles. When you can't fit anymore full slices of orange. Cut the remaining slices into pieces to fill all the holes, tucking them in as tight as possible white maintaining a single layer. (The batter will fill the holes as the cake bakes, so really tuck them in tight, filling in empty spaces, in the middle as well as around the edge, as much as possible.) 
4. In a small bowl, combine the Chamomile & Calm Herbal Honey and warm water. Stirring slowly until the honey is fully dissolved in the water. Then pour evenly over the oranges arranged in the pan.
5. Use a stand mixer or hand mixer on medium speed to beat the sugar, orange zest, eggs, and milk together, about 1 minute. (Use a whisk if you don't have an electric mixer and mix vigorously by hand.)
6. Keeping the mixer on at medium speed, slowly stream in the olive oil, going slowly to ensure the oil emulsifies and the batter doesn't split. Then add in the vanilla extract and continue to mix well. 
7. Add in the oat flour, almond flour, baking powder, and salt, mixing until well incorporated. The batter will be very thin; no need to worry about overmixing. Allow the batter to rest for 10 minutes.
8. Then pour the batter over the oranges, spreading across the pan evenly as necessary. 
9. Bake for 45-55 minutes, or until the cake is a light golden brown color and a toothpick or knife inserted into the middle comes out clean or with just a few crumbs.
10. Allow the cake to cool completely. Then, when ready to serve, loosen the edges of the cake with a knife, then invert a large plate on top of the pan. Holding the plate tight to the pan, quickly flip upside down. Remove the pan and peel the parchment paper away from the oranges. Slice & serve. Leftovers can be stored in an airtight container in the fridge for 3-5 days.

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Chamomile & Calm Herbal Honey

Chamomile, anise hyssop, and ashwagandha in raw Appalachian honey. Soft and sweet, anise-forward and subtly floral. Interesting in a way that makes everything a little better.

The information provided here is intended only for educational purposes and has not been evaluated by the FDA. These products are intended for use as food & general wellness support. They are not intended to diagnose, treat, cure, or prevent any disease.