Rice Cooker Orange Upside Down Cake Recipe By Tasty

Steps:

• In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
• Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
• Add the pancake mix and melted butter, and whisk until the batter is smooth.
• Brush the bowl of the rice cooker with melted butter.
• Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
• Slice the orange into 7 thin slices and lay on the inside of the bowl.
• Pour the batter over the oranges, and cook for 40 minutes.
• Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
• Enjoy!

Steps:

• Make the caramel:
• Preheat the oven to 350°F.
• Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
• Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
• Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
• Make the cake:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
• Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
• With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

Steps:

• Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.
• Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.
• Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

Steps:

• Soften Gelatin in juice.
• Add sugar; stir over low heat until dissolved.
• Chill until slightly thickened, but not set.
• Arrange orange sections on bottom of 9-inch springform pan.
• Pour gelatin mixture over oranges; chill until thickened again but not set.
• Soften gelatin in juice; stirr over low heat until dissolved.
• Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin mixture, mixing until well blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over oranges, chill.
• Combine crumbs, cinnamon and margarine; gently press onto top of cake.
• Chill.
• Loosen from rim of pan; invert onto serving plate.
• Remove rim of pan.
• VARIATION:
• Omit cinnamon.
• Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

Steps:

• In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
• Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
• Add the pancake mix and melted butter, and whisk until the batter is smooth.
• Brush the bowl of the rice cooker with melted butter.
• Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
• Slice the orange into 7 thin slices and lay on the inside of the bowl.
• Pour the batter over the oranges, and cook for 40 minutes.
• Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
• Enjoy!