Recipes
Orange upside-down cake with pink grapefruit drizzle
This classic upside-down cake comes to life with a zesty grapefruit and marmalade drizzle, which adds a sticky sweetness
This classic upside-down cake comes to life with a zesty grapefruit and marmalade drizzle, which adds a sticky sweetness
(3 votes)
Cook: 1 Hour
Serves: 16
Price: 17p per serving
Nutritional Information
Each 72g serving contains
Energy
662kj
158kcal
662kj
158kcal
8%
Fat
7.9g
7.9g
Med
11%
11%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
13.7g
13.7g
High
15%
15%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
920kj/220kcal
Typical energy values per 100g:
920kj/220kcal
Ingredients
2tbsp agave syrup
3 oranges, zested, peeled and sliced
2 large eggs
115g unsalted butter, softened, plus extra for greasing
115g golden caster sugar
115g self-raising flour
½ Extra Special Valencian Orange Extract
25g ground almonds
Pinch ground cinnamon
200ml Asda 100% Pure Pink Grapefruit Juice
3tbsp orange marmalade
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line the base of a 20cm round cake tin. Drizzle the agave syrup all over the base of the tin.
2
Pat the orange slices dry on kitchen roll then arrange over the syrup.
3
Put the orange zest, eggs, butter, sugar, flour, orange extract, almonds and cinnamon in a bowl and whisk until light and fluffy. Spoon the mixture over the oranges, spread out to cover the fruit and bake for 25 mins until well risen and golden. Cool in the tin for 5 mins then turn out onto a serving plate, so the oranges are on top.
4
Put the pink grapefruit juice and the marmalade in a small pan and simmer over a low heat, stirring occasionally, until the mixture reduces by half and becomes syrupy.
5
Spoon the pink grapefruit syrup all over the cake. It tastes best eaten warm, so serve immediately.