Bruna's Upside Down Orange Cake

For 8

For the Cake

160 g all-purpose flour

40 g potato starch

70 g milk

4 medium eggs

160 g sugar

10 g baking powder

110 ml corn oil

1 tsp vanilla extract

For the Caramel Topping

230 g sugar

70 g fresh orange

100 g water

Preheat oven to 170°. Butter a 24 cm springform pan and cover the sides and the bottom with baking paper. Slice 2 organic oranges thinly, put them in a single layer in the bottom of the pan. In a medium pot, combine the sugar, the orange juice and the 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. Remove pot from heat and carefully pour the caramel into the pan, over the orange slices. In a large bowl, beat the eggs, sugar and vanilla until very light and fluffy. Gradually add milk, flour, potato starch, baking powder and oil, while beating, until the batter is completely combined. Pour the mixture in the prepared pan, bake for about 40 minutes, or until a cake tester comes out clean. Make sure to put a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake. Remove the cake from the oven and let it cool for about 10 minutes, then invert the cake onto the platter and peel off the piece of baking paper. Let cool before serving.